Bulgaria experience shows that the oil of the mountain districts holds a larger proportion of stearoptene than that of the lowlands.

The oil

Turkish oil of rose is stated by Baur to deviate a ray of polarized light 4° to the right, when examined in a column of 100 mm. from English roses which we examined exhibited no rotation.

Chemical Composition-Rose oil is a mixture of a liquid constituent containing oxygen, to which it owes its perfume, and the solid hydrocarbon or stearoptene already mentioned, which is entirely destitute of odour. The proportion which these bodies bear to each other is extremely variable. From the Turkish oil, it may be obtained to the extent of 18 per cent., and from French and English to 35, 42, 60 or even 68 per cent.

Though the stearoptene can be entirely freed from the oxygenated oil, no method is known for the complete isolation of the latter. As obtained by Gladstone,' it had a sp. gr. of 0.881 and a boiling point of 216° C.

With regard to the stearoptene of rose oil, the analyses of Théodore de Saussure (1820) and Blanchet (1833) long since showed its composition to accord with the formula CH2". The experiments of one of us 2 confirm this striking fact, which assigns to the stearoptene in question a very exceptional place among the hydrocarbons of volatile oils, all of which are less rich in hydrogen.

Rose stearoptene separates when attar of roses is mixed with alcohol. We have isolated it also from oil obtained from Mitcham roses, by diluting the oil with a little chloroform and precipitating with glacial acetic acid or spirit of wine, the process being several times repeated. The stearoptene was lastly maintained for some days at 100° C.; thus obtained, it is inodorous, but when heated evolves an offensive smell like that of heated wax or fat. At 32.5° it melts; at 150° vapour is evolved; at 272° C. it begins to boil, soon after which it turns brown and then blackish. Stains of the stearoptene on paper do not disappear by the heat of the waterbath and the relapse of some days.

If cautiously melted by the warmth of the sun, the stearoptene forms on cooling microscopic crystals of very peculiar shape. Most of them have the form of truncated hexahedral pyramids, not however belonging to the rhombohedric system, as the angles are evidently not equal; many of them are oddly curved, thus §. Examined under the polarizing microscope, these crystals from their refractive power make a brilliant object.

Rose stearoptene is a very stable body, yet by boiling it for some days with fuming nitric acid, it is slowly dissolved, and converted into various acids of the homologous series of fatty acids, and into oxalic acid. Among the former, we detected butyric and valerianic. The chief product is however succinic acid, which we obtained in pure crystals, showing all the well-known reactions.

The same products are obtained even much easier by treating paraffin with nitric acid; it yields however less of succinic acid. The general behaviour and appearance of paraffin is in fact nearly the same as that of rose stearoptene. But what is called paraffin, is a series of extremely similar hydrocarbons, answering to the general formula 2 Flückiger, Pharm. Journ. x. (1869) 147.

1 Journ. of Chem. Soc. x. (1872) 12.

CH+2 (n being equal to more than 16), the separation of which has not yet been thoroughly effected. The fusion point of the different kinds of paraffin generally ranges from 42 to 60° C., yet one sort from the bituminous shale of Autun, prepared and examined by Laurent,' melts at 33° C., and in this respect agrees with our stearoptene. It is therefore possible that the latter actually belongs to the paraffin series.

We have not ascertained the correctness of Baur's strange experiments (1872, Jahresbericht der Pharm. p. 460), by which he believes to have converted the liquid part of rose oil into the stearoptene by means of a current of hydrogen.

Commerce-Formerly attar of rose came into commerce by way of Austria; it is now shipped from Constantinople. From the interior, it is transported in flattened round tin bottles called kunkumas, holding from 1 to 10 lb., which are sewed up in white woollen cloth. These sometimes reach this country, but more commonly the attar is transferred at Constantinople to small white glass bottles, ornamented with gilding, imported from Germany.

Uses-Attar of rose is of no medicinal importance, but serves occasionally as a scent for ointments. Rose water is sometimes made with it, but is not so good as that distilled from the flowers. Attar is much used in perfumery, but still more in the scenting of snuff.

Adulteration-No drug is more subject than attar of rose to adulteration, which is principally effected by the addition of the volatile oil of an Indian grass, Andropogon Schoenanthus L. This oil, which is called in Turkish Idris yàghi, and also Entershah, and is more or less known to Europeans as Geranium Oil, is imported into Turkey for this express purpose, and even submitted to a sort of purification before being used. It was formerly added to the attar only in Constantinople, but now the mixing takes place at the seat of the manufacture. It is said that in many places the roses are absolutely sprinkled with_it before being placed in the still. As grass oil does not solidify by cold, its admixture with rose oil renders the latter less disposed to crystallize. Hence arises a preference among the dealers in Turkey for attar of the mountain districts, which, having a good proportion of stearoptene, will bear the larger dilution with grass oil without its tendency to crystallize becoming suspiciously small. Thus, in the circular of a commercial house in Constantinople, dated from Kizanlik, occur the phrases" Extra strong oil,"—" Good strong congealing oil," -"Strong good freezing oil; "-while the 3rd quality of attar is spoken of as a not congealing oil." The same circular states the belief of the writers, that in the season in which they wrote, “not a single metical of unadulterated oil" would be sent away.

The chief criteria, according to Baur, for the purity of rose oil are: -1. Temperature at which crystallization takes place a good oil should congeal well in five minutes at a temperature of 12.5° C. 2. Manner of crystallizing.―The crystals should be light, feathery, shining plates, filling the whole liquid. Spermaceti, which has been sometimes used to replace the stearoptene, is liable to settle down in a solid cake, and is easily recognizable. Furthermore, it melts at 50° C.

1 Ann. de Chim. et de Phys. liv. (1833) 394. 2 For particulars, see Baur (p. 262, note 3).

and so do most varieties of paraffin. The microscopic crystals of the latter are somewhat similar to those of rose stearoptene, yet they may be distinguished by an attentive comparative examination.

FRUCTUS ROSE CANINÆ.

Cynosbata; Fruit of the Dog-rose, Hips; F. Fruits de Cynorrhodon ; G. Hagebutten.

Botanical Origin—Rosa canina L., a bush often 10 to 12 feet high, found in hedges and thickets throughout Europe except Lapland and Finland, and reaching the Canary Islands, Northern Africa, Persia and Siberia; universally dispersed throughout the British Islands.'

History The fruits of the wild rose, including other species besides R. canina L., have a scanty, orange, acid, edible pulp, on account of which they were collected in ancient times when garden fruits were few and scarce. Galen mentions them as gathered by country people in his day, as they still are in Europe. Gerarde in the 16th century remarks that the fruit when ripe-"maketh most pleasant meats and banqueting dishes, as tarts and such like." Though the pulp of hips preserved with sugar which is here alluded to, is no longer brought to table, at least in this country, it retains a place in pharmacy as a useful ingredient of pill-masses and electuaries.

Description-The fruit of a rose consists of the bottle-shaped calyx, become dilated and succulent by growth, and sometimes crowned with 5 leafy segments, enclosing numerous dry carpels or achenes, containing each one exalbuminous seed. The fruit of R. canina called a hip, is ovoid, about of an inch long, with a smooth, red, shining surface. It is of a dense, fleshy texture, becoming on maturity, especially after frost, soft and pulpy, the pulp within the shining skin being of an orange colour, and of an agreeable sweetish subacid taste. The large interior cavity contains numerous hard achenes, which, as well as the walls of the former, are covered with strong short hairs.

For medicinal use, the only part required is the soft orange pulp, which is separated by rubbing it through a hair sieve.

Microscopic Structure-The epidermis of the fruit is made up of tabular cells containing red granules, which are much more abundant in the pulp. The latter, as usual in many ripe fruits, consists of isolated cells no longer forming a coherent tissue. Besides these cells, there occur small fibro-vascular bundles. Some of the cells enclose tufted crystals or oxalate of calcium; most of them however are loaded with red granules, either globular or somewhat elongated. They assume a bluish hue on addition of perchloride of iron, and are turned blackish by iodine. The later colouration reminds one of that assumed by starch granules under similar circumstances; yet on addition of a very dilute solution of iodine, the granules always exhibit a blackish,

1 Baker, Journ. of Linn. Soc. Bot. xi. (1869) 226,

2 De Alimentorum facultatibus, ii. c. 14. In the Amur country a much larger and better fruit is afforded by R. acicularis

Lindl. and R. cinnamomea L.-Maximowicz, Primitia Flora Amurensis, 1859. 100. 453. 3 In Switzerland and Alsace a very agreeable confiture of hips is still in use.

not a blue tint, so that they are not to be considered as starch granules. The hairs of the pulp are formed of a single, thick-walled cell, straight or sometimes a little crooked.

Chemical Composition-The pulp examined by Biltz (1824) was found to afford nearly 3 per cent. of citric acid, 77 of malic acid, besides citrates, malates and mineral salts, 25 per cent. of gum, and 30 of uncrystallizable sugar.

Uses-Hips are employed solely on account of their pulp, which mixed with twice its weight of sugar, constitutes the Confectio Rosa canina of pharmacy.

SEMEN CYDONIÆ.

Quince Seeds, Quince Pips; F. Semences ou Pepins de Coings; G. Quittensamen.

Botanical Origin-Pirus Cydonia L. (Cydonia vulgaris Pers.), the quince tree, is supposed to be a true native of Western Asia, from the Caucasian provinces of Russia to the Hindu Kush range in Northern India. But it is now apparently wild also in many of the countries which surround the Mediterranean basin.

In a cultivated state, it flourishes throughout temperate Europe, but is far more productive in southern than in northern regions. Quinces ripen in the south of England, but not in Scotland, nor in St. Petersburg, or in Christiana.

History The quince was held in high esteem by the ancients, who considered it an emblem of happiness and fertility; and, as such, it was dedicated to Venus, whose temples it was used to decorate. Some antiquarians maintain that quinces were the Golden Apples of the Hesperides. The name Cydonia alludes to the town of Kydon, now Canea, in Creta; in the Talmud quinces are called Cretan apples.

Porcius Cato in his graphic description of the management of a Roman farmhouse, alludes to the storing of quinces both cultivated and wild; and there is much other evidence to prove that from an early period the quince was abundantly grown throughout Italy. Charlemagne, A.D. 812, enjoined its cultivation in central Europe.1 At what period it was introduced into Britain is not evident, but we have observed that Baked Quinces are mentioned among the viands. served at the famous installation feast of Nevill, archbishop of York in 1466.2

The use of mucilage of quince seeds has come to us through the Arabians; it is still met with in Turkestan.

Description-The quince is a handsome fruit of a golden yellow, in shape and size resembling a pear. It has a very agreeable and powerful smell, but an austere, astringent taste, so that it is not eatable in the raw state. In structure, it differs from an apple or a pear in having many seeds in each cell, instead of only two.

The fruit is, like an apple, 5-celled, with each cell containing a

1 Pertz, Monumenta Germaniæ historica, Legum, i. (1835) 187.

2 Leland, De rebus Britannicis Collectanea, vi. (1774) 5.

double row of closely-packed seeds, 8 to 14 in number, cohering by a soft mucilaginous membrane with which each is surrounded. By drying, they become hard, but remain agglutinated as in the cell. The seeds have an ovoid or obconic form, rather flattened and 3-sided by mutual pressure. From the hilum at the lower pointed end, the raphe passes as a straight ridge to the opposite extremity, which is slightly beaked and marked with a scar indicating the chalaza. The edge opposite the raphe is more or less arched according to the position of the individual seed in the cell. The testa encloses two thick, veined cotyledons, having a straight radicle directed towards the hilum.

Quince seeds have a mahogany-brown colour, and when unbroken a simply mucilaginous taste. But the kernels have the odour and taste of bitter almonds, and evolve hydrocyanic acid when comminuted and mixed with water.

Microscopic Structure-The epidermis of the seed consists of one row of cylindrical cells, the walls of which swell up in the presence of water and are dissolved, so as to yield an abundance of mucilage. This process can easily be observed, if thin sections of the seed are examined under glycerine, which acts on them but slowly.

Chemical Composition-The mucilage of the epidermis is present in such quantity, that the seed easily coagulates forty times its weight of water. By complete exhaustion, the seeds afford about 20 per cent. of dry mucilage, containing considerable quantities of calcium salts and albuminous matter, of which it is not easily deprived. When treated with nitric acid, it yields oxalic acid. After a short treatment with strong sulphuric acid it is coloured blue by iodine. Tollens and Kirchner (1874) assign to it the formula CHO, regarding it as a compound of gum, CHO1, and cellulose, C'H1O, less one molecule of water.

Quince mucilage has but little adhesive power, and is not thickened by borax. That portion of it which is really in a state of solution and which may be separated by filtration, is precipitable by metallic salts or by alcohol. The latter precipitate after it has been dried is no longer dissolved by water either cold or warm. Quince mucilage is, on the whole, to be regarded as a soluble modification of cellulose.

The seeds on distillation with water afford a little hydrocyanic acid, and, probably, bitter almond oil.

Commerce-Quince seeds reach England from Hamburg; and are frequently quoted in Hamburg price-currents as Russian; they are also brought from the south of France and from the Cape of Good Hope. They are largely imported into India from the Persian Gulf, and by land from Afghanistan.

Uses A decoction of quince seeds is occasionally used as a demulcent external application in skin complaints. It is also sometimes added to eye-lotions. Quince seeds are in general use among the natives of India as a demulcent tonic and restorative. They have been found useful by Europeans in dysentery.