1408

INVALID FRUMENTINE.

(WILLIAM HAY, LIMITED, GROSVENOR-STREET FLOUR MILLS, HULL.)The microscopic examination of this food indicates that a

wise selection has been made of the most nourishing portionsof cereals in its preparation. It contains an excellent pro-portion respectively of nitrogenous, carbonaceous, andmineral matters. Moreover, its flavour is particularly satis-factory, being of a rich, nutty, and malty character. Itcontains a notable proportion of the germ of wheat. An

additional advantage from the dietetic point of view consistsin the fact that the nutritive constituents occur abundantlyin a soluble condition. The preparation is a decided advanceon many farinaceous compounds which at their best consistmerely of highly-baked flour.

MEAT AND MALT WINE.

(JOHN RILEY, PENDLETON, MANCHESTER.)The examination of this wine gave the following results

total solid matters, 11 72 per cent. ; mineral matter (con-taining phosphates), 0 53 per cent ; alcohol, by weight16 46 per cent., by volume 20 24, equal to proof spirit35’47 per cent. The amount of nitrogen proved to be 0 167per cent., which is equal to 8 9 per cent. of albuminoids inthe extract. The wine is thus obviously a genuine meat andmalt wine, but as we have pointed out before wines of thisclass possess very little direct nutritive value since the

nutrient constituents of beef are not soluble in wine of

moderately high alcoholic strength. The wine employed inthe present instance is a port of satisfactory characterjudging from the good flavour of the preparation.

EXTRAIT CANNABIS.

(E. EISSENHARDT, 47, CAMPDEN HOUSE, PEEL-STREET, KENSINGTON, W.)This preparation of hemp-seed extract would appear to

deserve some attention since abroad it is said to have givenencouraging results as a nutritive in wasting diseases. It

bas, in particular, been tried in pulmonary diseases with theresult, it is stated, of an increase in the weight of the

patient. We bave confirmed the analysis published byDr. Spiegel of the University of Berlin. It consists approxi-mately of one-half starch and one-third albumin, the

remainder being made of 8 per cent. of fat, 1 per cent. ofmineral matter, and 10 per cent. of moisture. It is pre-pared for administration by adding a tablespoonful to apint of fresh milk, which is then boiled until the extractis quite pulpy.

" HIGHLY NOURISHING" STOUT.

(C. VAUX AND SONS, CASTLE-STREET, SUNDERLAND.)In the brewing of this stout it is said that by paying

greater attention to the operation of mashing an increasedproportion of nutritive substances appears in the wort andhence in the stout. The results of our examination con-

firmed this statement. At the same time the stout is freefrom acidity and is yet of a ripe character. The extractamounted to 8’02 per cent. and the mineral matter to 033

per cent. On distillation the stout proved to contain 5 25 percent. by weight of alcohol or 6 55 per cent. by volume,equal to 11.49 per cent. of proof spirit. As is well known,stout appears to be easier of digestion than beer, and doubt-less in the present case this is particularly so, since the

digestive action of malt has been pushed in the process ofproduction to a maximum degree.

HYDROBROMATE CACHETS.

FLETCHER, FLETCHEB. AND Co., HOLLOWAY, N.)The value of the hydrobromate combinations of quinine

and iron is now well recognised. Recently they have been pre-pared in a new form for administration which offers decidedadvantages. This new form is the cachet, which contains agreenish powder soluble in water, forming a pale geen solution. On examination this solution is found to containthe iron in the unoxidised condition-that is, as ferrous

bromide. Each cachet contains two grains of hydrobromateof iron and one grain of hydrobromate of quinine. We haveexamined also a cachet containing in addition l"l gr.strychnine. The cachets obviate the drawbacks to the

administration of hydrobromates in liquid form, while

quinine and iron thus combined do not give rise ta

oinchonism or gastric disturbance as with ordinary prepara-tions of iron and quinine.

"RISO" SELF-RAISING FLOUR.

(HENRY ROBERTS AND SON, ALUN FLOUR MILLS, MOLD.) We have examined this flour analytically and practically.

It is a flour of excellent quality which ields a small quantityof gas on moistening and heating. It is free from alum. In

practice its raising power is not so brisk as it might be, the]bread produced being somewhat heavy and yellowish incolour. It is decidedly better for making cakes.

New InventionsAPPARATUS FOR THE TREATMENT OF TALIPES.

NEGLECTED cases of talipes may in course of time undergoso much consolidation and fixation as to be hardly capable 01replacement in the natural position by means of the ordinaryforms of orthopaedic apparatus, and I have found the wrenchwhich is shown in the accompanying illustration to be of

considerable service in suitable cases. The wrench is main two forms; the principle is the same in both, the e!’seDtia3difference being that modifications are introduced to adaptthe one for the treatment of obstinate talipes equinus, whilethe other is similarly applicable to talipes varus. Messrs.Arnold and Sons. Smithfield. E C.. are the makers.Mandeville-place, Manchester-square, W. HENRY F. BAKER.

A NEW GLASS TANK FOR SURGICAL DRESSINGS.THESE tanks, a specimen of which is shown in the

accompanying illustration, are made ofglass and have a tightly fitting metallid. They are of the same diameterat the mouth as at the base, and

beirg transparent it is possible at a

glance to see if stock is getting low,They are made in different sizes, a moeuuseful one being 8 in. by 6 in. by 4in.which is sold for half-a-ciown. Themannfacturers are Measrs. Reynolds andBranson of Leeds.