small quantity of morphine, which was pro. bably carried forward by the water vapour. That this amount of morphine was extremely minute may be inferred from his statements in his paper, and from the fact that no record is made of its weight, probably because the amount was too small to be determined. With chandoo of indifferent quality be separated at a temperature of 250° C. to 325° C. various products the chief of which were pyrroline, acetone, hydropyridic and pyridic bases to- gether with a little morphine. All the last mentioned substances if taken in considerable quantities would be injuriaus to health, just as in the same way the pyridine and homolo- gues, nicotine and its decomposition products, and the ethereal oil, all formed during the combustion of tobacco, are concluded to be poisonous. The amount of morphine from this second quality extract, such as dross opium extract, must for scientific reasons be even less than from chandoo. The temperature at which the former commerces to burn is higher than with the latter, also, as made in Hongkong, it invariably contains much less water (see table). consequently the morphine is much more likely to be decomposed by beat that to be carried into the pipe by water vapour.
as any
Moissan says that the smokers of best chap- doo seem to be capable of living to a great age, and of keeping in as good health as the greater number of tobacco smokers who do not smoke pipe or cigar to excess. With regard to smokers of chandos of inferior quality his opinion is not so favourable. He compares the two classes of smokers, the one to the moderate drinker of good alcohol, the other to consumers addicted to absinthe. However, in the East the smokers of such second quality chandoo are the hardest working of any, and it seems to be impossible for any employer of labour to dis- tinguish by any difference in physique, capacity for work, or in behaviour, the smokers from the non-smokers. The opium smoking coolie is probably as reliable a workman in the world, Opium smokers both Asiatic and European, describe the taste of the smoke as mild and aromatic. There is no bitterness and this is of considerable importance as first pointed out by McCallum (Pharmaceutical Journal, July 14, 1823). If two or three grains of a morphine salt be boiled in water, so bitter is the substance, that it can be tasted in the air by a delicate palate at a dis. ance of several feet. Yet the amount of morphine so volatilised is extremely minute. Therefore the amount of morphine that is taken in by ordinary opium smokers must be an almost negligible quantity. The inaccuous nature of the smoke is farther shown by the fact that many European gentlemen have smoked comparatively large quantities at a sitting, without experiencing any marked sen- sations (McCallum ia Journalquoted above) in order to understand this subject fully and fairly it is desirable to consider the babit of an ordinary coaling coolie accustomed to taking opium. Immediately after his first meal in early morning he will repair to an opium divan and will smoke several pipes. As soon as finished be is ready to undertake his arduous labours for the day. In the evening, after his meal, be again repairs to the divan to smoke a few more pipes, after which he leaves and goes to his lodging house, seemingly much refreshed by this indulgence. At 12 midnight all visitors at divans must leave
3
and they do so just as they would any eating house. There is no such thing as a man being unable to move on account of narcotism, Although numbers of smokers must be going home in the streets at about mid- night residents of Hongkong of maoy years' standing affirm that they have never seen at that hour a Chinese under the in- fluence of opium or of any other stimulant. The scientific facts therefore seem quite in accordance with the usual text-book state- mect: lo ar y case, opirm smoking seems to iojure the health of Asiarics but little" (Dr. Wynter Blyth: Poisons, p. 305).
C:
GENERAL CONCLUSION ON THE METHODS
OF TAKING opium.
Of the six, it would seem tha: by far the least ir jurious of all methods is that of smoking, By this last, only a very small part of the morphine in opium is taken into the system, and even when a comparatively large quantity is burnt the morphine taken internally is ex- cessively minute. The eating and drinking of opium, and of opium wine, the taking of opium pills, and the administration of mor- phine by injection, are likely to set up the opium habit or craving, and as far as possible facilities for these methods of tak- ing the stimulant should be restricted. Ex- cess in smoking, like excess of any other kind, is also to be discountenanced, but this is in great measure guarded against by the high price of the druz, which for most people en- sures its consumption in moderate quantity, But there should be a limit even to the cost of chandoo, for if prohibitive, smokers will resort to the other extremely cheap and admittedly more harmful methods of taking opium, or to cocaine-tbe very worst form of narcotic indulgence.
SMOKING OPIUM.
ITS PREPARATION.
Annexed to the report of Mr. Frank Browne, Government Analyst, on Opium its nature composition, preparations, and methods of con. sumption," which was printed in our last issue, is an appendix on the preparation of smoking opium. This is what Mr. Browne writes :
The manufacture is commenced by placing three balls of opium deprived of their outer coverings of leaves in a shallow circular cop. per pan. Water is added and the mixture is heated over an open charcoal fire set in brick- work. There are a large number of such fires as the capacity of the factory visited on No- vember 12, 1908, was the daily conversion of three chests of Bengal opium, each containing ose picul or 1333 pounds, into the finished ex- tract. Each ball weighs about four pounds It will now be understood that the three chests are divided up among a number of pans and a descrip- tion of the further operations may be continu- ed. After simmering for about an hour, stirring being effected by means of a copper spades the liquid begins to adhere to the bottom of the pan, at which point the operator takes into use a hatchet-shaped wooden stirrer which he uses continuously and vigorously until an elastic doughy mass of opium is left in the pan. The operation to this stage has taken about two hours. The pan is removed from the fire and the contents are kneaded and beaten with a brass bowl for a few minutes, after which the mass is spread evenly over the pan. Now comes a peculiar toasting process, which is very
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