Bulletin of the Bussey Institution

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: No. 7. ?Noteon Ame. By Yei Furukawa, M.D. Translated from the original Japanese by Shin-ichi Takaki, Bachelor of Agricultural Science. Ame consists for the most part of maltose and dextrin. It is made with koji and rice that is well nigh free from nitrogen, and contains no more than traces of albuminoids,...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: No. 7. ?Noteon Ame. By Yei Furukawa, M.D. Translated from the original Japanese by Shin-ichi Takaki, Bachelor of Agricultural Science. Ame consists for the most part of maltose and dextrin. It is made with koji and rice that is well nigh free from nitrogen, and contains no more than traces of albuminoids, fat, and organic matters. There are two kinds of ame: hard (kata ame) and soft (midzu ame). Ame is a substance of a light yellowish color, and it lias a noticeable sweet flavor. All the carbohydrates contained in it are soluble, and in our country children and women are particularly fond of it. In my native province, Saga, it is customary to make presents of ame to women convalescing after childbirth; a practice which is highly proper from the hygienic point of view. On the recent occasion of compiling a Japanese pharmacopoeia it was reported that some sagacious person had suggested that Syrup t should be made from ame, but the idea was not accepted. The objection was made that patients might not be willing to regard as medicine anything made from a substance so familiarly known as ame is. I am not sure whether this story is true or not; but if it is true the refusal to use ame is regrettable, for it is an excellent substitute for syrup. The incident goes to show how shallow the knowledge of the populace still is. Even syrup would be liable to lose the credit in which it is now held if we were to explain to the common people that syrup is simply a concentrated solution of sugar. On this account, therefore, the action of Dr. Yogen Kusano is commendable, who?in following the formula of Dr. Bertz ? has added from one-half to one per cent of ferrous lactate or ferric phosphate to ame', and has purposely called the preparations Kxt. Malti Ferratum. It would be more proper to ...