from hops, juniper berries, pipsissewa, sarsaparilla, spikenard, etc. The fermented preparation, when ready for use, was found to have a strongly acid reaction, and an acrid and sweetish taste. Microscopic examination of the deposit in the bottle showed the following: Starch and vegetable cells, spores, a little oil and much amorphous matter; numerous needles, plates and prisms; numerous octahedral crystals resembling those of calcium oxalate. I made an effort to quantitate the oxalic acid in the beverage, but for some reason I was not successful, and this led me to suspect that the octahedral
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