to rely on as proving that the Silphium Cyrenaicum of Dr. Laval is not the silphion of the ancients are briefly as follow: (1.) Theophrastus says (lib. vii., c. 8), "The stem of the silphion is as large as the ferula; its leaf resembles that of parsley." According to Dioscorides (lib. iii., c. 78), "The seed was large and the leaves were similar to those of parsley." According to Pliny, "the seed was folded like a leaf; the bark of the root was black; the leaves resembled strongly those of parsley, and burst in the spring." The force of these quotations will be best seen by comparing the drawing of a fragment of parsley leaf (fig. 11) with that of a fragment of a leaf of Silphium Cyrenaicum (fig. 4). (2.) The taste of the juice of the ancient silphion is represented by the Latin acer, and Greek aan, pungent, sharp, tart; but nothing is said of its irritating properties, or of a vesicating principle, or of any process being necessary to render it inoffensive. On the contrary the juice of the Silphium Cyrenaicum is composed of two principles, one vesicant, the other resolvent, and it is indispensable that the vesicant portion be removed before the juice is administered internally. (3.) All ancient authors agree in saying that animals were nourished by the use of silphion, and that their flesh was improved. But the Silphium Cyrenaicum is considered poisonous to animals. Dr. Reboux, writing to the Botanical Society of France in 1875, says, "The straw drawn from the region where it abounds is not given to asses or mules until it has been carefully examined and ascertained to be free from fragments of stalks and seeds of Silphium Cyrenaicum. Cauvet, in his 'Elements of Medical Natural History,' says, "It is known that the drivers carefully muzzle their camels and asses whilst passing through the district where this plant grows. It is alleged that a single seed is sufficient to provoke in an animal an intense diarrhoea and even to cause death.” (4.) The silphion of the Greeks, or laserpitium of the Romans, was considered a universal medicine, but it was also, and especially, a very choice condiment for gourmands. Pliny says, "After truffles and mushrooms laserpitium takes the first rank." Dioscorides says that the root was eaten mixed with salt, to give a more agreeable flavour to the meats. Lastly, Theophrastus says that the roots brought to Athens were preserved and put into pots with flour, but that they were equally good, eaten fresh, cut into slices and seasoned with vinegar. Now the plant collected by Laval could not be reckoned a condiment, and nobody would venture to eat the fresh root cut into slices. But even when deprived of its vesicating principle it appears not to be entirely without danger, it being stated that half the number of granules containing the aqueous extract that can be taken without inconvenience in one case will induce spitting of blood and symptoms of suffocation in others. As to the therapeutic side of the question, M. Herincq contents himself with giving a long list of the ailments for which the ancient silphion was held in repute, and denying that there is evidence that in this respect either that the Silphium Cyrenaicum of Dr. Laval, or, as M. Herincq will have it, the Thapsia garganica, Linn., is the representative of the silphion of olden times. NOTES ON PERFUMERY.* the Lord; and in Proverbs we read of epicures indulging In later times, with the advance of civilization, the use of perfumes gradually extended to other nations, culminating in their general use throughout the civilized world. In some countries there was for a time stout opposition to the introduction of all such preparations. In England it was seriously thought to be a fit subject for legislative control. In 1770 (?) an Act was introduced into the English Parliament as follows: "That all women, of whatever age, rank, profession or degree, whether virgins, maids, or widows, that shall from and after such Act, impose upon, seduce and betray into matrimony any of his majesty's subjects by the scents, paints, cosmetic washes, artificial teeth, false hair, iron stays, hoops, highheeled shoes, bolstered hips, shall incur the penalty of the law now in force against witchcraft and like misdemeanours, and that the marriage, upon conviction, shall stand null and void." In large cities the manufacture and sale of perfumery is sometimes carried on as a separate occupation, yet as a rule this department of business as in ancient days is still associated with the trade and mysteries of the apothecary. Some may perhaps have but little sympathy with the manufacturer of perfumery, and may think that it were better handed over to the hairdresser or dealer in notions, and that the apothecary should devote his time exclusively to the more important duties of dealing out medicines, pure and simple, to meet the requirements of physicians and the wants of suffering humanity. This latter is doubtless the most legitimate and beneficent exercise of the apothecaries' skill, and ought always to be regarded as of primary importance, yet he will often have spare hours when he can enjoy the pleasures connected with the compounding and blending of odours, and at the same time develop a profitable and time-honoured branch of his business The cultivation of the olfactories is an advantage to the pharmacist. The nose is an organ whose importance he cannot ignore in his business, and it is doubtful if better training can be found for it than in the compounding of perfumes. We all think it a gain to have a fine ear for music; why should we think less of an exquisite nose for odours? Surely this prominent member is as capable of cultivation as is the ear, not that an unusual development is desirable in either case, but rather the making the very best use of the organs with which we have been supplied. There are harmonies and discords in perfumes as in music; Piesse has reduced these to a scale which he calls the gamut of odours. "If," says he, a perfumer desires to make a bouquet from primitive odours, he must take such odours as chord * Read before the American Pharmaceutical Association. I together; the perfume will then be harmonious." BY W. SAUNDERS, LONDON, ONTARIO. The art of compounding perfumes is an ancient one. It was practised by the early Egyptians and other Oriental nations, and with them perfumes were in frequent use. In Holy Writ, Moses speaks of being directed to take sweet spices, stacte, onycha, galbanum and frankincense, and confection them into a pure and holy perfume after the manner of the apothecary, to be offered up to For some time past the tendency has been to turn over tle manufacture of perfumes too much to the specialist. This has probably resulted mainly from two causes,first, the difficulty of procuring the materials used in the making of perfumes in a state of purity, and in the second place for want of plain and practical information on the subject. The first obstacle is less felt now than formerly, and to aid in the removal of the second is the main object of the present paper. My purpose is to place within the reach of every one of our members such information as will enable him, with a little attention, to equal the finest productions of a Lubin, an Atkinson, or a Rimmell. I shall first briefly refer to the ingredients which enter into their composition, and afterwards give the formula for their production. Alcohol.-One of the first requisites in the manufacture of good perfumes is pure alcohol, free from fusel oil or other foreign flavour. This purer grade of spirit is known in commerce as pure spirits, silent spirits, or deodorized alcohol, and may readily be distinguished from ordinary alcohol by the absence of that peculiar pungency of odour which is present to a greater or less extent in most commercial samples. Ottos or Essential Oils.-It is of the greatest importance that these should be strictly pure and of the finest quality. Pomades. From these are prepared some of the simple extracts in the appended formulas, such as jasmine, tuberose and cassia. The quality must be that known as triple pomade. The simple extracts are prepared as follows: one pound of the pomade is cut in small pieces and placed in a bottle of sufficient capacity, in which is put a pint of pure spirit. Place the bottle suitably stoppered in a water bath, and apply heat sufficient to barely melt the pomade, shake well together, and repeat the shaking frequently until the fatty matter solidifies. In this way the pomade will be reduced to a finely divided or granular state, permeated thoroughly by the spirit. Allow this to stand for several days, giving it an occasional shake, then drain off the liquid extract into another bottle; if this fall short of a pint repeat the operation with a sufficient quantity of alcohol to make up to this measure. By subsequent and similar treatment, a second and even a third quantity of extract may be made, which, although much weaker, will be found useful in the preparation of cheaper perfumes. Extract of Orris.-Seven pounds of finely ground orris root of good quality is treated by percolation with pure alcohol until one gallon of extract is obtained. Extract Vanilla.-Four ounces of vanilla beans of the finest quality powdered finely in a mortar with a sufficient quantity of dry white sugar (from four to six ounces), pack in a percolator, and percolate with proof spirit until one gallon is obtained. Extract Tonka.-Take one pound of tonka beans, reduce to a coarse powder, and percolate with alcohol, to make one gallon. Extract Musk.-Take of pure grain musk of the first quality two drachms. Mix half an ounce of liquor po tasse with four ounces of proof spirit, and triturate the musk with this mixture until it is thoroughly softened, and reduced to a creamy state; add enough proof spirit to make up about one pint; stir well, then allow the coarser particles to subside, and pour of the supernatant fluid. Rub the coarser portions again with a fresh portion of spirit, proceeding as before, and repeat the process until the musk is entirely reduced, and the quantity of extract measures three pints. Allow this to stand for a fortnight with occasional shaking, when it will be ready for use. Benzoic Acid.-Only that prepared from gum benzoin should be used. Extract Styrax.--Eight drachms of styrax balsam dissolved in one pint of alcohol. 1 pint. 6 ounces. 2 2 drachms. 1 drachm. 2 drachms. 10 minims. 12 15 Cinnamon, true Pure Spirit, sufficient to make four pints. Ext. Orris. Tuberose Vanilla Musk. " Otto Rose, Virgin Pimento. Mignonette. 12 ounces. drachm. 11 12 minims. Neroli, Super the light. It is also found among the products of saponification of oil of elæococca oil that has solidified in the sun. These experiments explain, the author considers, the curious properties that have been observed in elæococcae oil. See before, p. 2. THE ACTIVE PRINCIPLE OF STROPHANTUS BY E. HARDY AND N. GALLOIS. In a paper read before the French Academy of Sciences the authors announce the isolation of two crystalline principles from the seeds of Strophantus hispidus, DC., or Inée, an apocynaceous plant, used in tropical Africa as an arrow poison. The seeds deprived of their hairs were powdered and macerated in alcohol slightly acidulated by hydrochloric acid, the alcoholic tincture filtered and evaporated to the THE MODIFICATIONS PRODUCED BY LIGHT AND consistence of an extract in a water-bath and then treated HEAT IN ELÆOMARGARIC ACID.* BY M. CLOEZ. Elæomargaric acid is the name given by the author to a solid fatty acid, fusing at 41°, separated from the crystalline salt obtained by saponifying with alcoholic solution of potash the oil expressed from the seeds of Elcococca vernicia. The oil yields about 72 per cent. of its weight of this acid. The acid exists in the oil in combination with glycerine, as trielæomargarin, a liquid neutral immediate principle having the curious property of solidifying under the influence of light, without any change in its elementary composition or neutral state. Elæomargaric acid is a superior homologue of sorbic, linoelic, and palmitolic acids, its place being between the last and stearolic acid, obtained by the action of potash upon bromated oleic acid. Its composition, when prepared without exposure to air and dried in a current of hydrogen at 110°, is represented by the formula C17H3002. It is a non-saturated body, rapidly oxidizable by air at the ordinary temperature. Solutions of elæomargaric acid in ether and carbon bisulphide can be preserved indefinitely in the dark and sheltered from air. When exposed to the light the acid is modified, but remains dissolved. Upon distilling off the solvent in a current of hydrogen, the residue consists of the modified acid fusing at 71°, mixed with a very small quantity of a liquid fatty acid that is produced under other conditions in a state of purity. In an alcoholic solution of elæomargaric acid, saturated in the cold, this transformation takes place very rapidly under the influence of light, the tube eventually becoming filled with magnificent lamellar crystals. To obtain the crystals pure they should be rapidly pressed between several folds of paper and removed from the action of air, traces of alcohol or water being driven off by heating them to 110° in a current of dry hydrogen. The new acid, which the author calls elæostearic acid, has the same elementary composition as elæomargaric acid, but differs from it in the fusing point being 23° higher and in being much less soluble in cold alcohol. It is found in the state of glyceride in oil of elæococca concentrated in the sun or by the action of carbon bisulphide or sulphydric acid. It appears to be the result of the polymerization of the elæomargaric acid. Upon heating these two solid acids to 175° or 180° in sealed tubes containing hydrogen, nitrogen or carbonic acid gas, they were converted into a liquid modification apparently without either absorption or separation taking place. Elementary analysis confirmed the fact of the transformation of these two isomerous solid acids into a third liquid acid having the same composition This third acid is named by the author elæolic acid, and it is the acid referred to as present with the elæostearic acid formed by the exposure of elæomargaric acid to Journal de Pharmacie, [4], vol. xv., p. 5. with cold distilled water. The solution, left to evaporate spontaneously, yielded white shining crystals that were purified by a second crystallization. The crystals were soluble in cold water, more soluble in hot water, and only slightly or not soluble in alcohol and chloroform. The crystalline body contained no nitrogen and presented none of the reactions of the vegetable alkaloids, the aqueous solution not being precipitated by iodide of mercury and potassium, iodized iodide of potassium, iodide of cadmium and potassium, phosphomolybdic acid, chloride of gold or chloride of platinum. Neither did the aqueous solution, after being heated with a small quantity of sulphuric acid, reduce the double tartrate of copper and potassium, indicating that the new body was not a glucoside. Pending further chemical studies of this body the authors adopt for it the name 'strophantine," which had been suggested for it by Dr. Frazer, who anticipated that it would prove to be an alkaloid. This body possessed considerable toxic power, quickly causing cessation of the heart's action when injected into a frog. The tufts of hairs removed from the seeds were submitted to similar treatment, and also yielded a crystalline substance; this presented the reactions of an alkaloid, but did not possess the same physiological properties as strophantine, as a considerable quantity injected into the foot of a frog did not stop the movements of the heart. The authors have named this substance "ineine." PHENICATED CAMPHOR.+ The preparation which has been introduced by Dr. Soulez under this name is a simple solution of 23 parts of camphor in 1 part of carbolic acid. The liquid thus obtained is pale yellow, of an oleaginous consistency, and smells slightly of camphor without any admixture of the carbolic odour. Phenicated camphor is insoluble in water, in glycerine and in alcohol; but it dissolves in all proportions in the fat oils (olive and almond), and readily emulsifies with water containing saponin. This preparation is recommended by Dr. Soulez as a preventive of fermentation in dressings for wounds. The dressings are steeped in a mixture of 10 parts of phenicated camphor and 200 parts of olive oil, or one of 10 parts of phenicated camphor and 200 parts of infusion of saponaria. The infusion may be prepared by pouring 1000 parts of boiling water upon 100 parts of saponaria leaves. Dr. Soulez, however, prefers to make a tincture by macerating 250 grams of Quillaia saponaria bark for ten days in a litre of 90° alcohol. This tincture, mixed with its weight of phenicated camphor, forms a concentrated emulsion, which is diluted with ten parts of water when required for use. *Comptes Rendus, vol. lxxxiv., p. 261. Journ. de Pharmacie [4], vol. xxv., p. 32, from the Bulletin Therapeutique. The Pharmaceutical Journal, SATURDAY, MARCH 17, 1877. Communications for the Editorial department of this Journal, books for review, etc., should be addressed to the EDITOR, 17, Bloomsbury Square. Instructions from Members and Associates respecting the transmission of the Journal should be sent to MR. ELIAS BREMRIDGE, Secretary, 17, Bloomsbury Square, W.C. Advertisements, and payments for Copies of the Journal, MESSES. CHURCHILL, New Burlington Street, London, W. Envelopes indorsed "Pharm. Journ." THE GLORIOUS UNCERTAINTY OF LAW. WHEN the Lord Chief Justice of England and Mr. Justice HAWKINS concur in laying down a point of law, the layman would need to be a very bold, and even presumptuous man, who would challenge their decision. In commenting briefly upon a case reported on another page, therefore, we distinctly disclaim any intention of challenging the correctness of the ruling; we only point to it as analogous to the class of problems which caused Lord DUNDREARY SO much perplexity. At the Bodmin assizes a man was charged with giving to a girl two figs into which he had introduced a "poison called cantharides, with the intent to injure, aggrieve, or annoy" her. The act was not disputed, but the commission of a statutable offence was disputed. The evidence only deposed to the detection of a grain and a half of cantharides, this being the quantity found in one fig after it had been lying about for some time, the second fig not being examined. It was contended, and successfully, too, that as twenty-four grains would be required for a fatal dose, so small a quantity as a grain and a half, whatever might be the motive of its administration, would not be sufficient to produce the effect desired, and that therefore it was not, legally speaking, a "noxious thing." The Lord Chief Justice held that "there must be a distinction between a thing only "noxious when given in excess, and thing which " is a recognized poison, and is known to be a thing "noxious and pernicious in its effect. A distinction "is to be made between poisons, such as prussic acid "and strychnine, poisons of a well-known and estab"lished character, and a thing which is only capable "of doing mischief when administered in excess." Passing by the fact that prussic acid and strychnia are both administered beneficially as medicines as well as, but much more frequently than, cantharides, and that they too only become capable of doing mischief when administered in excess, we venture to ask a question that in our opinion quite justifies our allusion to the subject in these columns. What constitutes a "recognized poison?" So far as we know, the only poisons recognized formally by law are those included in schedule A. under the provisions of the Pharmacy Act, 1868, in Part 1 of which prussic acid, strychnia and cantharides stand side by side. We are therefore bound to confess that we fail to see the ground of the subtle distinction drawn by the Lord Chief Justice between them, and almost feel tempted to suggest that perhaps the items in the poison schedule were not just then present to his mind. However this may be, it was a fortunate thing for the poisoner that the point of law wae raised, for probably the jury, not being troubled with such nicetie of definition, would have come to the conclusion that in administering the alleged non-noxious quantity he was guilty of the "intent to injure, aggrieve, and annoy," and after all that was what he appears to have been charged with. GREEN PEAS AND COPPER. It is generally understood that the preserved peas which have more than once brought their vendors in this country within the clutches of the Sale of Food and Drugs Act, because of the copper they contain, have had their origin in France. It will therefore not be inappropriate, considering the different opinions that have been expressed as to them in our own police courts, to hear what is said about them in their native land. The occasion was a discussion started in the French Academy by General MORIN, upon certain falsifications or alterations of alimentary substances, during which that officer denounced the prevalent colouring of wines with fuchsine and certain articles of food with salts of copper as an injurious fraud. In this condemnation he received the support of the celebrated chemist, M. DUMAS. It then transpired that the Council of Hygiene for the department of the Seine had requested M. PASTEUR to investigate the subject and ascertain to what extent salts of copper are used to colour preserved peas. From the report which that gentleman is about to make, it appears that of fourteen samples bought in various parts of Paris, ten of them contained copper, some of them to the extent of onethousandth part of the entire weight of the preserves after the liquor had been drained off. The liquor also contained some copper when any was found in the peas, but in smaller proportion. This copper appeared to be fixed in an insoluble form in the solid matter of the peas, especially under the exterior cortical envelope. The presence of the copper was easily detected even by the eye in every case, by the colour resembling the green of fresh peas, the preserved peas from which copper was absent having always a yellowish tint. In fact, no method is at present known by which peas can be preserved of a green colour without the addition of a salt of copper. M. PASTEUR is of opinion that even if experimental physiology should prove copper to be less poisonous than has hitherto been supposed, its use in the treatment of preserved foods ought no less to be absolutely |