Analytical Records FROM THE LANCET LABORATORY
APENTA is a well-known and much-esteemed purgative water derived from the Uj Hunyadi Springs, situated on the slopes outside Buda-pest. Its composition in regard to its saline and active constituents, as far as we have examined samples obtained at different times and different places, is constant-a point of some importance, since the practitioner is thus enabled to prescribe definite quantities for definite results, and patients to rely upon a uniformity of medicinal action. The specific
... The specific gravity of four samples taken at random at different times ranged between 1-039* and 1-041, which represents but a slight difference in the amount of dissolved saline constituents. The mean composition in grammes per litre was found to be as follows: magnesium sulphate, 23'40 ; sodium sulphate, 16'32 ; sodium chloride, 1-81; calcium carbonate, 0'90; and calcium sulphate, a trace. There was a good indication of lithium. It will be seen that the magnesium sulphate is decidedly in excess of the sodium sulphate. The taste of the water is bitter, but is less disagreeable than it might be were the magnesium salt not distinctly in excess of the sodium salt. The magnesium salt is less nauseating, and as a purgative is of a generally milder character and less rapid in its action than sulphate of soda. Its medicinal effect is favourably modified doubtless by the fact of its being a natural water. The observation has frequently been made that artificially-made waters exhibiting approximately the same saline composition are not so beneficial as those derived from natural sources. This would appear to be true of purgative as well as chalybeate and alkaline carbonated waters. (1) OLD GRANS TODDY (SCOTCH WHISKY); AND (2) SLOE GIN. I (CHARLES WRIGHT AND Sojf, WIRKSWORTH, AXD 33, GREAT TOWER-I STEBhT, E.C.) On analysis the whisky gave the following results:! alcohol, by weight 39'30 per cent., by volume 46'59 per cent., ' 1 equal to proof spirit 81'64 per cent.; extractives, 0'12 per cent., yielding 0'01 per cent. mineral matter; and acidity reckoned as acetic acid, 0'021 per cent. These are satisfactory results to which should be added that it possesses a mild and mellow taste characteristic of a matured spirit and therefore free from crude and injurious products of distillation. It is evidently a careful blend of a pure and palatable character. Sloe gin is a comparatively new introduction not entirely to be deprecated since it is much less powerful than ordinary liqueurs, for which it serves as a pleasant substitute. It is of rich port-wine colour and possesses a peculiar, slightly astringent, but agreeable fiavour, derived from the fruit of the blackthorn. Its alcoholic strength, as will be seen below, is much less than that of ordinary gin. On analysis the following results were obtained : Alcohol, by weight 22-15 per cent., by volume 27 04 per cent., equal to proof spirit 47'39 per cent. ; extractives and sugar, 18'13 per cent. ; ash, giving distinct evidence of soluble phosphates derived probably from the fruit, 0'35 per cent. We could trace no injurious colouring matters. EXTRACT OF MALT. (THE SCOTTISH PRESRRVES COMPANY, LIMITED, GREENOCK) The care with which this extract is prepared is evident; from its fine malty flavour and its powerful digestive action upon starch. It is contained in tins provided with a lever lid of wide dimensions, so that the extract may be easily taken out with a spoon. This is a distinct advantage and convenience, especially in the case of sticky substances-. Many have experienced how tedious and clumsy an operation it is to obtain a definite quantity of viscous malt extract out of a bottle having a comparatively small opening. Theextract before us is of fine quality, possessing both directly and indirectly nutritive properties of recognised value. COD-LIVER OIL (COLD DRAWN). (E. B. MACDOUGAL, ST. JOHN'S, NEWFOUNDLAND.) The feature of this preparation consists in its having been expressed from the liver in the cold. It is a clear and brilliant oil of a pale straw colour and its specific gravity was found to be 0-929. To test-paper it is neither acid nor alkaline. Whatever may be the particular method of' its preparation it is certainly as free from disagreeable fiavour as cod-liver oil pure and simple can well be. It is well borne, without the unpleasant eructations which follow the ingestion of oils of a less degree of refinement. CREAM CARAMELS. (CLARKE, NICKOLLS, AND COOMBS, HACKNEY WICK WORKS, N.E.) These confections are stated to be prepared with cream, and our analysis gives no evidence to the contrary. We need say nothing of the well-known appetising character of food preparations of the above order. It' remains only to record that the above preparations, which are of a high-class kind, were found to be entirely freefrom objectionable preservatives, while all risk of metallic contamination is obviated by the preparation being contained in glass jars, closed and sealed by atmospheric pressure. This is a method of packing food which we strongly commend. IRISH WHISKY.