Upon the distillation with water vapors of the comminuted fresh, but not flowering, herb of Cardamine amara, L., K. Feist4) obtained a brown liquid with a decided odor of water-cress.

1) Arch, der Pharm. 237 (1899), 510. Berl. Berichte 32 (1899), 2335. 2) Comp. Bertram and Walbaum, Journ. f. prakt. Chem. II. 50 (1894), 557.

3) See oil of Spanish radish, p. 530.

4) Apotheker Ztg. 20 (1905), 832.

it possessed the following properties: b. p. 40 to 150° (3 mm.); d16o1,001; A. V. 0,35; E. V. 20,0; S. V. 20,35. In concentrated condition the oil had a disagreeable odor, in very diluted condition it reproduced the odor of the flowers very faithfully.

When acted upon with ammonia a thiourea was obtained, the melting point (134 to 135°) and its sulphur content (an average of 24,23 p. c.) agree with the thiourea of secondary butyl mustard oil. Feist records 0,0357 p. c. as the secondary butyl mustard oil content of the fresh herb.

M. Kuntze1) found the melting point of the thiourea obtained from the oil at 136°, and its optical rotation in alcoholic solution [a]D +19,96'. In addition, an optically inactive thiourea melting at 159° was found. This may have been benzyl thiourea and would seem to indicate a contamination of the raw material with Lepidium sativum.