formulas - fenner's complete formulary part 3b - b. fenner

5/26/2018 Formulas - Fenner's Complete Formulary Part 3B - B. Fenner


GELATINA GELATIN.

When a nima l tissues, bones, tend ons, liga ment s, etc., a re boiled for somehours in wa ter , an d th e wa ter a l low ed to sta nd sometime after becomingcold, a mass resembling jelly is obtained. The finer varieties of this jellyth us prepared a re purified, eva pora ted t o the proper consistence, sprea dinto sheets , dried on nets , and are known as Gelat in. The coarservarieties, made from hoofs, hides and other refuse animal substances,are made into Glue of various grades. Is inglass, or Fish-glue, is aspecies of Gelatin prepared from the air bladders of certain fish; butcomm on G elat in is often called Isingla ss.

G ela tin, prepared in va rious w a ys, is la rgely consumed a s a n a rticle offood ; in th e a rt s it is extensively used for a dhesive purposes, for m a kingG ela t in compositions, for m a king G ela t in pla tes for photogra phy, etc. ; inpharmacy it is employed for coating pills, making capsules,suppositories, etc. , for fining wines and liquors, and for many otheruseful pur poses.

1742. Gelatin Capsules.A solution of 1 part of Cox's or FrenchG ela tine in 4 part s of Wa ter is ma de by first soa king t he G ela tin for a nhour or two in the Water, then heating until the Gelatin is dissolved,and straining the solution. Metal molds of the proper shape are thendipped in the solution, which is heated by a water-bath, and when cool,

but st ill plia nt , the G ela tin is removed from t he molds, and m a y be filledw ith a ny liquid a nd t he orifice closed wit h a drop of the G ela tin solution,or may be left empty (as they are now largely used) for filling withpow dered subst a nces, qu inine, et c. For some purposes a sma ll proport ion say 5 per cent. of glycerin is added to the solution, making themmore ela st ic. M edi cin al Pearl s, w hich cont a in eth er, vola tile oils, et c. , a rema de of simila r ma teria l but by different processes.

1743. Gelatin Coating. For coa ting pills wit h G ela tin a solution ma ybe made with Gelatin 2 parts . Gum Arabic 1 part . Water 9 parts . The

Gum Arabic must first be dissolved in the Water, the Gelatin soakedwith the solution, and the mixture then heated by water-bath andstr a ined. The solution is kept h eat ed by wa ter-ba th , a nd t he pills, stuckon needles or pins, are dipped in the solution and revolved in the airuntil the coating is sufficiently firm to remove the pills from the pins.This makes a fine soluble coating for pills. Various Gelatin-coating pill

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ma chines ar e in use.

1744. Gelatin Suppositories. For making medicated suppositories,bougies, etc. , with elastic Gelatin, 3 parts of Gelatin are soaked in 2parts of Water and then dissolved by heat and 7 parts of Glycerin

added. The solution is then strained and the required medicinalsubsta nces a dded, thoroughly mixed, and th e mixt ure poured into moldsof suitable shape. If insoluble substances are added, the mixture mustbe stirred until the moment it is run into the molds, and the moldschilled w ith ice. G ela tin Su ppositories a re not so rea dily soluble a s t hosemade with a cacao butter base, and cannot be recommended as a goodform of medication. Tannin is incompatible with Gelatin, forming aninsoluble compound, therefore cannot well be used in GelatinSuppositories.

1745. Liquid Glue.Acids dissolve G lue, a nd a cid solutions of G lue a reused a s Liquid G lue and Cement , being more convenient to a pply in t hisform . The follow ing formula ; ma y be used :

D issolve 4 ounces of good G lue or G ela t in in a pint of Acet ic Acid, by t hea id of gentle hea t , a nd a dd 20 drops of Nitric Acid, 5 drops Oil of C loves,a nd 1 ounce G lycerin. Or

Dissolve 5 ounces of good glue in a pint of Water, by the aid of heat,a nd a dd 1 ounce of Nit ric Acid.

1748. GLYCERINUMGLYCERIN.

C3H 53HO.

G lycerin, as it is found in t he ma rket, is a sw eet, viscid, colorless liquid,of a bout 125 sp. gr. an d t he consistence of th ick syrup. It w a s first m a deknown by Scheele, in 1779, and was formerly prepared as a by productof th e ma nufa ctu re of lea d plast er a nd soap, being now sometimes ca lledfor as Oi l of Soap. At present it is ma de commercially by distillat ion, t heprocess consisting in decomposing fats by super-heated steam, underhigh pressure, the stearine of the fats (which is propenyl tristearate)uniting w ith t he elements of wa ter t o form G lycerin an d St ear ic Acid.

Chemically, Glycerin is the hydrate of the radical Glyceryl or Propenyl,Fenners Complete Formular y - P ar t II IB - WORKING FORMU LA - P age 2

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C3H 5, a nd is classed w ith th e Alcohols, being known a s Gl ycer i c Al cohol,

Pr openyl Al cohol, or Glycerol.

Glycerin is extensively used in the arts for various purposes, and inpha rma cy ra nks next to Alcohol as a preserva tive of medicina l solutionsand a solvent of medicinal agents. It is employed in making many fluidextracts , both as a preservative and a solvent; i t is used as an additionto solid extracts, keeping them soft and pliable, and in making manysolutions, syrups, tinctures, an d like prepa ra tions. In m edicine it is usedto allay inflammation and irr i tation, both external and internal , and i tis a fa miliar household a pplica tion for cha ps, sunburn, etc. It sh ould besomew ha t diluted before it is a pplied, beca use of its a ffinity for m oisture.The dose int erna lly is a t ea spoonful or more.

GLYCERITAGLYCERITES. U. S.

Gl ycer i na Gl ycer i nes. Br .

Glycerites or Glycerines are preparations in which Glycerin is used asthe solvent of the medicinal agents, or the medium by which it isexhibited. Tw o Glycerites a re officia l in th e U . S. a nd eight G lycerines inthe B r. P ha rma copoeia . Man y m ore a re supplied under va rious na mes,a s Glycerols, etc. , by manufacturing pharmacists. The following arethose official in the U. S. and Br. Pharmacopoeias, most of them beingintended for external application. Many of those official in the presentB r. P . w ere official in t he 1870 U. S . P . , but ha ve been deleted.

1757 Glycerinum Tragacanthae. Br.

Gl ycer i ne or Gl ycer i te of T r agacant h.

Tra ga ca nt h , in pow der , 110 gra ins or 3 pa rt s.G lycer in , 1 f l.ounce or 12 fl.pa r t s.

D ist illed Wa ter, 11/4fl.dra chm or 2 fl.par ts.

Mix the Tragacanth with the Glycerin in a mortar , add the Water andrub un t il a t ra nslucent h omogeneous jelly is produced.



Other Glycerites.

The follow ing G lycerites a re not officia l in a ny P ha rma copoeia , but someof t hem a re considerably u sed.

1760. Glycerite of Arnica.

Fluid E xt ra ct of Arnica , 2 fl.ounces.G lycer in , 6 fl.ounces.Wa t er , 4 fl.ounces.Alcohol, 4 fl.ounces.

Mix the Fluid Extract, Alcohol, and Water and filter the mixture clear,then a dd the G lycerin.

1762. Glycerite of Calendula.

Ca lendula (Mar igold F lowers). 3 ounces av .G lycer in , 8 fl.ounces.Wa t er, sufficient t o ma ke 1 pint .

Mix the Glycerin with 8 ounces of Water, moisten the flowers with themixture and make a t incture by water-bath percolation, adding Waterto th e drug sufficient to ma ke a pint of th e percola te.

1774. Glycerite of Yerba Santa Compound.

F lu id E xt r a ct of Yer ba S a n t a , 2 fl.ou nces.Fluid E xt ra ct G rindelia , 1 fl.ounce.Fluid E xt ra ct Wild C herry, 1 fl.ounce.Fluid E xt ra ct Liquorice, 1 fl.ounce.B romide of P ota ssium, 160 gra ins.Sa licylic Acid, 80 gra ins.Ta r , 80 gra ins.G lycer in , 8 fl.ounces.

Wa t er , 4 fl.ounces.C a rbona te of Ma gnesium, 1 ounce a v.

Mix the Fluid Extracts and Tar and rub with the Carbonate ofMagnesium in a mortar , mix the Glycerin and Water and rub with themixture in t he morta r , f il ter a nd dissolve the B romide of P ota ssium a nd



S a licylic Acid in t he filtr a t e. The dose is a t ea spoonful or more for cough,a sthma , etc.

INFUSAINFUSIONS.

Infusions a re prepara tions in w hich t he medicinal st rength of th e drugis obta ined by infusing or st eeping it in hot Wa ter w ithout boiling. Theywere formerly much used, but on account of the superior conveniencea nd grea ter relia bil ity of f luid extra cts a nd other modern ga lenica ls a renow but lit t le employed except by th e " old-t ime" phy sicia ns. The presentU. S. P. contains but 5 of the 31 infusions that were formerly official.The B r. P . cont a ins 28.

As infu sions (w ith t he exception of Infusion D igita lis) cont a in n o Alcoholor other preservative, they will keep only for a short time, and must befreshly ma de when wa nted.

It ha s become the cust om in th is count ry, w hen infusions a re wa nt ed forprescriptions, to mix the fluid extr a ct of th e drug directed, a n equiva lentquantity, with the Water directed to be used. This practice, althoughvery convenient , is not t o be comm ended.

The follow ing a re th e infusions officia l in th e U . S. P .:

1795. General Formula for Infusions.

The U. S. P. gives a general formula for infusions not specified in theP ha rma copoeia , from wh ich th ey ma y be prepa red a s follow s :

The substa nce coa rsely comminuted, 10 part s or 1 ounce a v.B oiling Wa t er , 100 pa r t s or 10 fl.ounces.Wa ter, a sufficient qua ntit y .

Put the substance into a suitable vessel provided with a cover, pour

upon it the boiling Water, cover the vessel tightly and let it stand fortw o hours. Then stra in, an d pa ss enough Wa ter t hrough t he stra iner t oma ke the infusion weigh 100 pa rt s or mea sur e 10 fl.ounces.



BY WATER-BATH PERCOLATION.

It is evident from t he na ture of Infusions t ha t the w a ter-bat h percolat oris the most convenient vessel in w hich to ma ke them.

This formula may be used for making all Infusions which may beprescribed or dir ect ed, except t hose for wh ich formula e a re given:

The substa nce, coa rsely ground, 1 part or ounce.Wa ter, sufficient to ma ke 10 pa rt s or ounces.

Ha ving adjusted th e perfora ted diaphra gm or str a iner in the bott om of asmall-sized water-bath percolator, put the substance in the percolatora nd pour th e wa ter u pon it . Cover t he percola tor closely w ith th e cover,a nd h a ving filled th e vessel surrounding t he percola tor t w o-th irds full of

Water, heat to boiling, continue the heat moderately for half an hourand draw off the liquid by the stop-cock, adding enough Water throughth e percolat or t o ma ke 10 pa rt s of the prepar a tion.

1796. Infusum Brayerae.

I nf usion of B r ayer a (Konsso).

B r a yera , in No. 20 pow der , 6 pa r t s or 1 ounce a v.B oiling Wa t er , 100 pa r t s or 1 pint .

Pour the boil ing Water upon the Brayera and let i t macerate in acovered vessel until cool.

This is t o be dispensed, pow der a nd a ll, in doses of from 4 to 8 fl.ounces.

1799. Infusum Pruni Virginianae.

I nfu sion of Wi l d Cher r y.

Wild Cherry , in No. 40 powder , 307 grains .Wa t er, sufficient t o ma ke a pint .

Moisten the powder with 6 fl .drachms of Water and macerate for onehour; then pack firmly in a conical glass percolator, and gradually pourWa ter u pon it unt il a pint of th e Infusion is obta ined.



This In fusion is m a de w ith cold Wa ter beca use t he hea t of boiling Wa t ervolatilizes the Hydrocyanic Acid, to which its flavor and value is due.The dose is 1 to 2 fl.oun ces.

1800. Infusum Sennae Compositum.

Compoun d I nfu sion of Senn aBl ack D r aught .

S enna , 6 pa rt s or 1 ounce a v.Ma nna , 12 pa rt s or 2 ounces a v.Su lpha te of M agnes ium, 12 par t s or 2 ounces av .

Fennel, bruised, 2 pa rt s or 1/3ounce a v.

B oiling Wa t er , 100 pa r t s or 1 pint .Wa ter, a sufficient qua ntit y .

Pour the boiling Water upon the solid ingredients and macerate in acovered vessel until cold. Then strain and add enough Water throughthe st ra iner t o make th e Infusion w eigh 100 pa rts .

The Compound Infusion of Senna, Black Draught, or Vienna Dr aught(Wiener Tra nk) of t he G erma n P ha rma copoeia is a s follow s: Senna , cut ,5 par ts, boiling Wa ter 30 pa rt s. Hea t t hem by mea ns of a st eam -ba th forfive minutes, when cold, strain and dissolve in the infusion Tartrate ofPotassium and Sodium 5 parts. Manna 5 parts. The dose of Infusion of

Senna Compound, as a laxative is from 1 to 2 fl .ounces, as a briskpurga t ive 4 t o 6 fl.ounces.

Other Infusions.

The following are the official Infusions of the 1883 Br. P. Most of thesew ere form erly officia l in t he U . S. P . The dose of a ll th e follow ing, un lessother w ise noted, is from 1 to 2 fl.ounces:

1801. Infusum AnthemidisInfusion of Chamomilc.Chamomile

Flowers 1/2 ounce, boiling Distilled Water 10 fl.ounces. Infuse for 15minut es in a covered vessel a nd st ra in.

1802. Infusum AurantiiInfusion of Orange Peel.Bitter OrangeP eel cut sma ll 1/4 ounce, boiling distilled Water 10 fl.ounces. Infuse for



15 minutes in a covered vessel a nd st ra in.

1803. Infusum Aurantii CompositumCompound Infusion ofOrange Peel.Bitter Orange Peel cut small 1/4, ounce, Fresh Lemon

Peel cut small, 56 grains, Cloves bruised 28 grains, boiling distilledWa t er 10 fl.ounces. Infuse in a covered vessel for 15 minu t es a nd st ra in.

1804. Infusum Buchu I nfusion of B uchu.B uchu Lea ves, bruised1/2. oun ce, boiling, dist illed Wa t er 10 fl.oun ces. In fuse in a covered vessel

for ha l f a n hour a nd s tra in .

1805. Infusum CalumbaeI nfu sion of Calum ba.Ca lumba Root cutsmall 1/2ounce, cold distilled Water 10 fl.ounces. Macerate in a covered

vessel (w ithout heat ) for ha lf an h our a nd st ra in.

1806. Infusum CaryophylliI nf usion of Cloves.Cloves bruised 1/4

ounce, boiling d istilled Wa t er, 10 fl.ounces. In fuse in a covered vessel forhal f an hour a nd s t ra in .

1807. Infusum CascarillaeI nfu sion of Cascar i l l a.Ca sca r i lla B a rkin No. 20 powder 1 ounce, boiling distilled Water 10 fl.ounces. Infuse forha lf an hour in a covered vessel a nd str a in.

1808. Infusum CatechuInfusion of Catechu

.Catechu in coarsepowder 160 grains, Cinnamon Bark bruised 30 grains, boiling distilledWater 10 fl.ounces. Infuse in a covered vessel for half an hour andstrain.

1809. Infusum ChirataeI nfusion of Chi r et ta.Chiretta , cut sma ll1/4 ounce, distilled Water at 120 F. 10 fl.ounces. Infuse in a covered

vessel for ha lf a n hour and stra in.

1811. Infusum CuspariaeI nfu sion of Cuspari a.Cuspa r ia B a rk in

No. 40 powder 1/2 ounce, distilled Water at 120 F. 10 fl.ounces. Infusein a covered vessel for one hour a nd st ra in.

1812. Infusum CussoI nf usion of Kousso.Kousso in coa rse powd er1/2ounce, boiling distilled Water 8 fl.ounces. Infuse in a covered vessel



for 15 minu t es. Not t o be stra ined. D ose 4 t o 8 fl.ounces. This is simila rt o t he U . S. In fusion of Kousso.

1813. Infusum DigitalisInfusion of Digitalis.Foxglove Leaves,dried 28 grains, boiling distilled Water 10 fl.ounces. Infuse in a covered

vessel for 15 minutes and strain. Dose, 2 to 4 fl.drachms. This is onlya bout ha lf the strength of the U . S. Infusion of Digita l is .

1814. Infusum Ergotae Infusion of Ergot.Ergot crushed 1/4

ounce, boiling, distilled Water, 10 fl.ounces. Infuse in a covered vesselfor ha l f a n hour a nd s tra in .

1815. Infusum Gentianae CompositumCompound Infusum ofG entia n.G entia n Root, sliced, Bit ter Ora nge P eel cut sma ll, of ea ch, 55

gra ins, Fresh Lemon P eel, cut sm a ll1

/4ounce, boiling distilled Water 10fl.ounces. Infuse in a covered vessel for ha lf an hour a nd st ra in.

The U. S. 1870 Compound Infusion of Gentian, which is still

considerably used, was Gentian 1/2 tr .ounce, Bitter Orange Peel,

Coriander Seed, each 60 grains. Alcohol 2 fl.ounces. Water sufficient tomake a pint. The Alcohol was mixed with 14 fl.ounces of Water and thedrugs percolat ed with th e mixtur e.

1816. Infusum J aborandiInfusion of Jaborandi.J a bora ndi, cut

small 1/2ounce, boiling distilled Water 10 fl.ounces. Infuse in a coveredvessel for ha lf a n hour and stra in.

1817. Infusum KrameriaeI nfusion of Rhatany.Rhatany Root 1/2

ounce, boiling dist illed Wa t er 10 fl.ounces. I nfuse in a covered vessel forha l f a n hour , and s tra in .

1818. Infusum LiniI nf usion of L i nseed.Linseed 150 grains. DriedLiquorice Root, in No. 20 powder 50 grains, boiling distilled Water 10

fl.ounces. In fuse in a covered vessel for t w o hours, a nd st ra in.

1819. Infusum LupuliInfusion of Hop.Hop 1/2 ounce, boiling

dist illed Wa t er 10 fl.ounces. In fuse in a covered vessel for one hour, a ndstrain.



1820. Infusum MaticaeInfusion of Mat ico.Matico Leaves, cutsmall 1/2, ounce, boiling dist illed Wa t er 10 fl.ounces. In fuse in a covered

vessel for ha lf an hour, a nd st ra in.

1821. Infusum QuassiaeInfusion of Quassia.Quassia Wood, inchips 55 gra ins, cold dist illed Wa t er 10 fl.ounces. Ma cera t e in a coveredvessel (w ithout hea t), for ha lf an hour, a nd st ra in.

1822. Infusum Rhei I nfusion of Rhubar b. Rhubarb Root, in thinslices 1/4ounce, boiling distilled Water 10 fl.ounces. Infuse in a covered

vessel for ha lf an hour, a nd st ra in.

1823. Infusum Rosae AcidumAcid I nf usion of Roses.Dried RedRose Petals, broken up, 1/4, ounce. Diluted Sulphuric Acid 1 fl.drachm,

boiling distilled Water 10 fl.ounces. Add the Acid to the Water, infusethe petals in the mixture in a covered vessel for half an hour, andstrain.

1824. Infusum SenagaeI n fu si on of Senega.S enega Root in No. 20powder 1/2 ounce, boiling distilled Water 10 fl.ounces. Infuse in a

covered vessel for ha lf an h our, a nd st ra in.

1825. Infusum SennaeI nfu si on of Senn a.Senna 1 ounce, Ginger,sliced 28 gra ins, boiling d istilled Wa t er 10 fl.ounces. In fuse in a coveredvessel for ha lf an hour, a nd st ra in.

1826. Infusum Serpentariae I nfu sion of Ser pent ar y.SerpentaryRoot in No. 20 powder 1/4 ounce, boiling distilled Water 10 fl.ounces.

Infuse in a covered vessel for ha lf an hour, a nd st ra in.

1827. Infusum Uvae UrsiI nfu sion of Bear ber r y.U va U rsi Leaves.bruised 1/2 ounce, boiling distilled Water 10 fl.ounces. Infuse in a

covered vessel for one hour, a nd st ra in.

1828. Infusum ValerianaeInfusion of Valer ian.ValerianRhizome, bruised 1/4 ounce, boiling distilled Water 10 fl.ounces. Infuse

in a covered vessel for one hour, a nd st ra in.

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The foregoing In fusions include a ll tha t a re a t present officia l in th e U .S. , Br . and G. Pharmacopoeias, and all for which there is generally ademand; i f others are desired, they may be made by the generaldirect ions in t he beginn ing of t his a rt icle.

LAC-MILK.

Milk obta ined from t he ma mma ry gla nds of the cow , goa t, or ma re is thesource of ma ny import a nt a rt icles employed in pha rma cy a nd m edicine.It consists of about 85 per cent. of water and 15 per cent. of solidconstituents, the most important of which are butter (327), casein, ofwhich cheese is made, and milk-sugar. The following are theprepa ra tions used in pha rma cy w hich a re derived from milk:

1833. Condensed Milk.Ma de by evapora ting Milk in vacua a t a lowtempera ture unt il most of its w a ter ha s been va porized a nd i t is reducedto the consistence of an extract. It is only made by large manufacturingestablishments, and is usually put up in sealed cans. I t may be useda dva nta geously for ma king emulsions.

1834. Koumiss. This is milk prepared as a beverage or nutritivedrink for inva lids. I t w a s f irst introduced by the Russians, w ho made i tby fermenting mare's milk, but is now made quite extensively in thiscountry from cow's milk, by adding to one gallon of skimmed sweet Milk

4 ounces of white Sugar and a cake of Vienna Yeast. This is allowed tosta nd in a w a rm place for a few hours a nd is then tra nsferred to pint orquart bottles, which are t ightly stopped and set in a warm place for afew hours to ferment and then put on their sides in a cool cellar. Inabout three days it is ready for use. Koumiss does not keep a greatwhile, and when opened, like champagne, loses its gas and becomesworthless. Small quantit ies, as wanted for use, may be drawn from thebott les by a cham pagne ta p.

LINIMENTALINIMENTS.

Liniments in pharmacy are solutions or liquid mixtures intended forexternal application, and generally applied by rubbing on the skin withfriction, for reducing swellings, relieving pain, etc. A great number ofproprietary liniments are also recommended for internal use as well as



1856. Linimentum Sinapis CompositumCompound MustardL in iment. The U. S. formula is, Volatile Oil of Mustard 3 parts or 1fl.drachm, Extract of Mezereum 2 parts or 40 grains, Camphor 6 partsor 120 grains, Castor Oil 15 parts or 6 fl.drachms, Alcohol, sufficient to

make 100 parts or 51/2 fl.ounces. Dissolve the extract in 70 parts or 4

fl.ounces of Alcohol, then add the Oil of Mustard and the Castor Oil,

and, finally, enough Alcohol to make 100 parts or 51/2fl.ounces. The B r.

formula is a bout t he sam e.

MALTUM MALT.

Grain, such as barley, oats, rye, maize, etc. , in which a portion of thesta rch ha s become converted int o suga r by molting is ca lled ma lt. B a rley

and rye are the cereals usually employed for making malt , but othergrains are sometimes used. The process of malting in brief consists inmacerating the grain with just sufficient water to cover it, for 24 to 48hours, during w hich t ime th e wa ter is m ostly a bsorbed. The superfluouswater is then drained off and the grain is deposited in heaps on thefloor, w here it is a llow ed to st a nd for 24 t o 26 hours, dur ing w hich t imepart ial germinat ion t a kes pla ce, w ith a r ise of tempera ture of a bout 10F. I t is then spread thickly on the f loor and repeatedly turned withwooden shovels for some time. When the grain has germinatedsufficiently (which it requires experience to determine) it is thrown into

a kiln an d kiln-dried until the wa ter ha s eva pora ted a nd i t is gradua llyhea ted t o a bout 150 F. As thu s prepa red it const itut es the Malt used bybrewers. The changes that occur in barley are shown by the followingta ble. They are similar in oth er gra ins:



The chief changes that occur, therefore, are the transformation of thehordeine (a form of starch peculiar to barley) into starch, sugar, andgum.

2084. Extract of Malt.

The process of making Extract of Malt has previously been referred to(1038), the changes consisting in the conversion of starch, by the actionof diastase, aided by heat, f irst into dextrin and then into grape sugar.It is a th ick syrup similar to glucose.

The value of Extract of Malt, aside from its nutritive value as food,depends upon the quantity of Diastase which i t contains, and whichacts in the same manner as the Ptyal in of saliva to digest starch, onepar t being su fficient to dissolve 2,000 pa rt s of sta rch. This D ia sta se is a

ferment peculiar to the germination of grains and seeds, and isdeveloped in the process of malting, its action of converting starch intosuga r being cut short by the drying of the germinat ing gra in.

In making Extract of Malt great care must be exercised to preserve theexcess of Diastase for the reasons above stated. The coarsely-groundMalt is f irst dampened with water heated to about 150 F. , then firmlypacked in t he wa ter-bat h percolat or , w hich is surrounded wit h w a ter a tabout the same temperature. I t is then covered with water heated toabout 150 F. and allowed to stand for two hours, the heat being

ma inta ined a t the sa me tempera ture. The percolat ion is t hen begun a ndw a ter , heat ed to the specified t emperat ure, a dded to the Malt unti l thepercolate has no longer a perceptibly sweet taste. As the percolate isreceived it must be at once placed in the evaporating apparatus, whichshould be a w a ter-bat h , by w hich t he hea t ma ybe ma intained at a bout130 F. , and the evaporation is to be conducted at that temperatureuntil the product is concentrated to a thick syrup of 36 Baume, or of

w hich a pint w ill weigh 11/2pound a v. As thu s prepa red Ext ra ct of Ma lt

conta ins a l l its valua ble properties unimpa ired, a nd ma y be used a s th eba sis for a ny of the va rious combina tions w hich a re ca lled for.

Uses. Extract of Malt is a valuable aid to digestion of amylaceousfood, and is in itself a nutritive and tonic. It is given in doses of atablespoonful or more.

Maltine.Maltine is a proprietary Malt Extract , made by the MaltineFenners Complete Formula ry - P a rt I IIB - WORKING FORMU LA - P age 14



Ma nufa ctu ring C o., Yonkers, on t he H udson. It is cla imed to be ma de ofmalted barley, wheat, and oats , equal parts , in the same generalma nner a s ha s been described for ma king Extra ct of Malt . I t is used forthe same purposes and in the same manner as the foregoing. Theformulas which are given for Malt Extract combinations apply to

Malt ine a s well.

2085. Liquid Malt Extract.

The thick Extracts of Malt which have previously been described areinconvenient for some forms of medication, a more limpid extract beingmuch more desira ble. In th e thick Malt E xtra cts, a lso, a grea t portion ofthe Diastase has been required to convert the starchy matters intosugar, the excess, which was not required for that purpose, only beingavailable. In the Liquid Malt Extracts i t is aimed to retain the diastase

a nd va luable extra ctive ma tt er of th e Malt w ithout the conversion of itsstarch into sugar (as that only serves as a food which may be morecheaply supplied from other sources), and a consequent saving ofD ia st a se. The follow ing form ula is designed, to secure this result :

B a rley Ma lt , coa rsely ground, 2 pounds a v.H ops (n ew cr op), coa r s ely gr ou nd , 2 ou nces a v.Alcohol, 2 pint s.Wa ter, a sufficient qua ntit y .

2117. Malt Extract wi th Cascara Sagrada.This may be made bymixing I fl .ounce of Fluid Extract Cascara Sagrada with 15 fl .ounces ofMalt Extract . I t is best combined with Liquid Malt Extract . I t is ava lua ble la xa tive, in doses of a ta blespoonful or more.

2118. Malt Extract with Viburnum.Mix i fl.ounce Fluid E xtr a ct ofBlack Haw with 15 fl .ounces Liquid Extract of Malt . Dose, ata blespoonful a s a tonic for fema le difficulties, etc.

2119. Malt Extract with Wafer Ash.Mix 1 fl.ounce Fluid Extract

Ptelea or Wafer Ash Bark with 15 fl .ounces Malt Extract . Used for atonic, dyspepsia, etc. Dose, a dessertspoonful or more. Many othercombinat ions of Malt Ext ra ct or Liquid Ma lt E xtra ct w ith f luid extra ctsof tonics, la xa tives, etc. , ma y be used to adva nt a ge.

2120. Malt Extract with Yerba Santa.Mix 1 fl.ounce Fluid E xtr a ct



Yerba Santa with 15 fl .ounces of Malt Extract. As a carrier for Quininea nd other bitt er medicines this prepar a tion ca nnot be excelled.

The following combinations of Malt Extract have a popular sale asproprietary medicines, and may be readily and profitably put up by

druggists :

2121. Malt Bitters.

B it ter Ora nge P eel, 4 ounces a v.Wa hoo B a rk, 2 ounces a v.Ca rda mom S eeds, 1 ounce.C inna mon B a rk, 1 ounce.G ood Whisky, 3 pint s.

Wa t er , 21/2pints.

Liquid Ma lt E xt ra ct , 3 pint s.

Grind the drugs to a coarse powder and percolate in the water-bathpercolat or w ith t he mixed Whisky a nd Wa ter, th en a dd t he Liquid MaltE xtra ct to th e percola te, a nd filter or stra in. The dose is a t a blespoonfulto a w ine-gla ssful.

MELITAHONEYS.

Honey is a saccharine secretion deposited by the Honey Bee, ApisMel l i f i ca, in honey comb. In pha rma cy stra ined or dra w n Honey only isemployed as a basis of Honey preparations and sold or dispensed inmedicine. The following preparations of Honey are official. They arethick, syrupy preparations, used chiefly for their local effect or asca rriers for medicina l substa nces.

2141. Mel Despumatum. U. S.

Clar i f i ed H oney.

Honey, a convenient quantity . Heat by means of a water-bath, removethe scum, and st ra in.

The Br. and German Pharmacopoeias, under the ti t le of Mel



Depuratum, direct sim ilar m ethods of prepa ring it.

This is used for ma king confect ions, oxym el, et c.

2142. Mel Boracis. Br.

Borax Honey.

B or a x, in fin e pow d er , 60 gr a in s or 2 pa r ts.G lycer in , 30 gra ins or 1 pa r t .C la r ified H oney, 480 gra ins or 16 pa rt s.

Mix them. This is used for can kered mouth a nd t hroat .

2143. Mel Rosae. U. S.

H oney of Rose.

Red Rose, in #40 pow der, 8 pa rt s or 2 ounces a v.C la r ified H oney, 92 pa r t s or 23 ounces a v.Diluted Alcohol, a sufficient qua nt ity.

Moisten th e pow der w ith 2 part s or 1/2fl.ounce of dilu t ed Alcohol, pa ck it

firmly in a conical glass percolator and gradually pour diluted Alcoholupon it until 33 parts or 8 fl.ounces of percolate are obtained. Reserve

the first 3 parts or 6 fl .drachms of the percolate, evaporate theremainder by mean s of a w a ter-bat h t o 5 pa rts or 10 fl.drachms, ad d t hereserved portion, and mix the whole with the clarified Honey. TheG erma n formu la produces-a similar prepa ra tion. This is used in ma kingsevera l w a shes a nd confections.

The following Oxymels, official in the Br. P., may quite properly beincluded un der t his hea ding:

2144. Oxymel. Br.

Cla r ified H oney, 40 ounces or 8 pa r t s.Acet ic Acid, 5 fl.ounces or 1 fl.pa rt .D ist illed Wa ter, 5 fl.ounces or 1 fl.pa r t .

Liquefy th e Honey by hea t a nd mix w ith t he Acetic Acid a nd Wa t er.



The dose is i t o 2 fl.dra chms for coughs, et c.

2145. Oxymel Scillae. Br.

Oxymel of Squi l l .

Vinega r of S q uill, 1 pint or 5 fl.pa rt s.C la r ified H oney, 2 pounds or 8 pa rt s.

Mix and evaporate by a water-bath until the product, when cold, shallha ve a specific gra vity of 1.32.

This is used for coughs , in d oses of 1/2t o a tea spoonful.

MISTURAE MIXTURES.

The term Mixture is a pplied in P ha rma cy t o a queous liquid prepar a tionswhich contain insoluble substances suspended or precipitated, and areintended for internal use or administration. In a popular sense thename Mixture is applied to a great variety of preparations, many ofwhich are emulsions, solutions, syrups, tinctures, etc. Under thisheading the Mixtures off icial in the U. S. and Br. Pharmacopoeias will

first be given and then the more important unofficial Mixtures whichare not more naturally included under other headings. See, also,P roprieta ry Medicines, the S ta nda rd Remedies, etc.

2147. Mistura Amygdalae.

Alm ond M ixtur e.

The U . S. formula is:

S w eet Almonds, 6 pa rt s or 240 gra ins.Aca cia , in fin e pow d er , 1 pa r t or 40 gr a in s.S uga r , 3 pa rt s or 120 gra ins.D ist illed Wa ter, 100 pa r t s or 9 fl.ounces.

Having blanched the Almonds, add the Acacia and Sugar and beat



them in a morta r unt i l thoroughly mixed; then rub t he mixture w ith t hedisti l led Wa ter, gra dua lly a dded, a nd st ra in.

The Br. formula is compound powder of Almonds 2 ounces, distilledWa ter 16 fl.ounces, rubbed together a nd str a ined.

This is a bla nd m ixtur e, used for irrit a ble stoma ch, coughs , etc. Dose 1 to2 fl.ounces.

2148. Mistura Asafoetidae. U. S.

Asafet id a M ixtur e.

Asa fet ida , 4 pa rt s or 18 gra ins.Wa t er , 100 pa rt s or 1 fl.ounce.

Rub the Asafetida with the Water, gradually added, unti l they arethoroughly mixed, a nd st ra in.

The dose is a dessertspoonful to a tablespoonful, as an anti-spasmodic,for w orms, etc.

2156. Mistura Guaiaci. Br.

Guaiacum M ixtur e.

G ua ia cum Resin , 1/2ounce a v. or 1 pa rt .

Refined S uga r , 1/2ounce a v. or 1 pa rt .

G um Ara bic, pow dered, 1/4ounce a v. or 1/2part .

C inna mon Wa ter, 20 fl.ounces or 40 fl.pa rt s.

Tri turat e the G ua iacum w ith the Sugar a nd the Gum, a dding gradua l lythe Cinna mon Wa ter.

Uses.This is a favorite remedy for rheumatism, in doses of 1/2 to 2fl.ounces.

2159. Mistura Rhei et Sodae. U. S.Fenners Complete Formula ry - P a rt I IIB - WORKING FORMU LA - P age 19



Uses.This is us ed a s a purga t ive, in d oses of 1 t o 11/2fl .ounces, a nd a s

a laxa tive in sma ller doses.

2162. Mistura Spiritus Vini Gallici. Br.

M ixtu re of Fr ench B r andy.

French B ra ndy, 4 fl.ounces. C inna monWa t er , 4 fl.ounces.The Yolks of tw o Egg s.

Refined S uga r , 1/4ounce.

Rub the Yolks and the Sugar together, then add the Cinnamon Water

a nd the Spirit .

Uses.Although our British friends call this a pharmaceuticalpreparation, i t is more familiarly known in this country as Egg-Nogg,but is somew ha t improved by more Suga r.

Other Mixtures.

The foregoing official Mixtures are all that are recognized in the U. S.a nd B r. P ha rma copoeia s, but a great ma ny others ha ve been intr oduced

by popular physicians as their favorite mixtures, and their formulaehave been preserved, and are here repeated. Other formulas forMixtures w ill be found un der oth er hea dings:

2165. Hoffmann's Balsamic MixtureM i xtur a Ol eoso-Bal sam ica,G.P. H offmanns Bal sam of Li fe. Oil of Lavender, Oil of Cloves, Oilof Cinnamon, Oil of Thyme, Oil of Lemon, Oil of Mace, Oil of OrangeFlowers, each 1 part. Balsam of Peru 3 parts. Alcohol 240 parts. Mixth em a nd set t he mixture a side for severa l da ys in a cool pla ce, sha kingocca siona lly, th en filter.

2167. Paris' Carminative Mixture. Calcined Magnesia 1/2 ounce

av., Peppermint Water 21/2 fl.ounces, Compound Tincture of Lavender

1/2 fl.ounce, Spirit of Caraway 4 fl.ounces, Syrup of Ginger 2 fl.ounces.

Mix. Dose, 2 to 4 fl.dra chms.



2174. Alkaline Copaiba Mixture.Copaiba 4 fl.drachms, Acacia 240grains. Sugar 240 grains. Solution of Potassa 4 f l .drachms, SpearmintWater sufficient to make 8 fl .ounces. Mix the Copaiba and Solution ofP ota ssa a nd rub w ith t he Wa ter. Aca cia, etc.

2175. Copaiba, Santal, and Cubeb Mixture Nesbit 'sSpecific.Oil of Santal 5 fl.drachms. Oil of Copaiba 4 fl.drachms. Oil ofCubeb 4 fl .drachms, Oil of Pimenta 1 fl .drachm. Oil of Cassia 1fl.drachm. Alcohol sufficient to make 16 fl.ounces. Mix and dissolve.Dose, a t easpoonful in wa ter or syrup.

2176. Pancoast's Cough Mixture.Wild Cherry Bark 240 grains,Senega 240 grains, Ipecac 120 grains. Extract of Conium 15 grains,Compound Tincture of Cardamom 1 fl.ounce. Compound Spirit of

J uniper 1 fl.ounce, Wa t er sufficient t o ma ke 10 fl.ounces. P ercola t e th eBark and Roots with sufficient Water to make 8 fl .ounces. Rub theE xtra ct of Conium w ith t he percolat e an d a dd t he oth er ingredients. Thedose is 1 to 2 t ea spoonfuls.

MUCILAGINESMUCILAGES.

Mucilages, as t hey a re understood in pha rma cy, a re thick viscid liquids,prepared by dissolving gums or other vegetable substances, containing

mucilage, in water, either cold or by the aid of heat. They are used inmedicine chiefly for suspending more active medicinal substances, forsoothing irritated internal or external surfaces and for their local actiona s pallia tives.

In pharmacy they are used for making pill masses, troches, emulsions,mixtures, etc.

The gum mucilages are also extensively used as adhesives for labels,papers, etc., a nd some of th e oth er mucila ges a re employed a s a ba se for

toilet prepa ra tions, such a s ban doline, fra gra nt crea m, etc.

The Mucila ges off icial in t he U . S. , B r . a nd G erman P ha rma copoeia s a reas follows:

2184. Mucilago Acacia.



M ucil age of Acaci a.

The U . S. form ula is: Aca cia in sma ll fra gment s, 34 pa rt s or 4 ounces av.,Wa t er, sufficient t o ma ke 100 pa rt s or 9 fl.ounces. Wa sh t he Acacia w ith

cold wa ter , then a dd t o i t 66 part s or 7 1/2fl .ounces of Wa ter, a nd a gita te

occa siona lly until it is dissolved, a nd st ra in.

The B r. P . directs Aca cia 4 ounces, a nd D ist illed Wa t er 6 fl.ounces. TheG . P . directs 1 part of the G um t o 2 pa rts of Wa ter.

In m a king Mucilage of Aca cia for medicina l use the best qua lity of G umArabic should be selected; for making "Mucilage " for adhesive purposesinferior G um is used.

Uses.In pharmacy Acacia Mucilage is used for making emulsions,ma ny ma sses, mixtur es and compounds. In m edicine it is employed a s avehicle for suspend ing pow ders a nd oth er kinds of medicine.

2185. Mucilago Amyli. Br.

M ucil age of Star ch.

S t a rch, 120 gra ins or 24 pa rt s.D ist illed Wa ter, 10 fl.ounces or 875 fl.pa rt s.

Triturate the Starch, with the Water gradually added ; then boil for afew m inutes, consta nt ly stirring.

Uses.This is a bland Mucilage, which may be used for thea dministra tion of irrita ting medicines.

2186. Mucilago Cydonii. U. S.

M uci lage of Cydonium or Qui nce.

Cydonium (Quince Seed), 2 par ts or 72 grains .D ist illed Wa ter, 100 pa r t s or 16 fl.ounces.

Macerate the Cydonium for half an hour in a covered vessel with theDisti l led Water, agitating frequently , then drain the l iquid through



mixture t o boiling, a dd t he Tra ga ca nt h a nd let it m a cera te for 24 hours,stirring occasionally; then add enough Water to make 100 parts or 8fl.ounces; beat it to a uniform consistence and strain forcibly throughmuslin.

The B r. formu la is Tra ga ca nt h, in powder, 60 gra ins, distilled Wa ter 10fl.ounces, rectified Spirit 2 fl .drachms. Mix the Tragacanth with theSpirit , t hen pour in t he Wa ter w ith consta nt a gita tion.

Uses.Tra ga ca nt h Mucila ge is used chiefly a s a n excipient for pills a ndto mix with troches and other substances required to be made into ama ss. It is a lso employed a s a n a dhesive for la bels, etc.

2190. Mucilago Ulmi. U. S.

E lm, sliced a nd dried, 6 pa r t s or 216 gra ins.B oiling Wa t er , 100 pa rt s or 8 fl.ounces.

Ma cera te for t w o hours in a covered vessel an d str a in.

Uses. Elm Mucilage is a favorite domestic remedy for coughs andirrita tion of the throat , ta ken a s a drink ad l ibitum.

Other Mucilages.

Mucilages a re sometimes ma de from other m ucilaginous substa nces, theprincipa l ones being a s follow s :

2191. Mucilage of Fenugreek. Digest 1 part of Fenugreek Seed in10 pa rt s of Wa ter for 12 hours, then boil a nd st ra in.

2192. Mucilage of Linseed.Digest 1 part of Linseed (Flaxseed) in 6par ts of wa rm Wa ter for 6 hours, stirring occa siona lly, a nd st ra in.

2193. Mucilage of Liquorice.Pour 6 parts of boiling Water on 1

par t of Liquorice Root, cut in fine pieces, an d, a fter a few hours, str a in.

2194. Mucilage of Marsh Mallow.Ma ke in t he sa me proport ion a ndma nner a s t he preceding.

OLEAOILS.Fenners Complete Formula ry - P a rt I IIB - WORKING FORMU LA - P age 25



Under this heading is classed a great variety of substances rangingfrom liquids to solids, and obtained from the mineral, animal, andvegeta ble kingdoms. They a re very properly divided phar ma ceutica llyinto Fixed Oils, w hich a re obta ined by expression from fa t ty bodies, a nd

Volatile Oils, which are mainly obtained by distillation, and these againmay be arranged in several groups according to their characteristics,ma nner of ma king, etc. To th ese cla sses ma y be a dded t he M inera l Oi l s,which, though not officially recognized, are considerably used inpharma cy , and ma ny M ixed and M edi cated Oi ls, which have their usesin the a r t .

Fixed Oils.

Fixed Oils are fatty bodies either liquid or solid, obtained, usually by

expression, from vegeta ble or a nima l substa nces of a fa tt y na tu re. Theydiffer from Volatile Oils by having a greasy feeling to the touch, whileVolatile Oils do not, and by leaving a permanent oily spot on paper,w hile Vola t ile Oils do not. Vola t ile Oils ar e a lso va porized by a degree ofhea t w hich w ill boil w a ter, w hile th e Fixed Oils rema in uncha nged.

In the arts, the Fixed Oils, both of vegetable and animal origin, areextensively used for many industrial purposes, but in pharmacy noa nima l oils, except la rd oil a nd cod liver oil, a re officia lly recognized.

The Fixed Oils and fats are, chemically, oxides of glyceryl or compoundethers, produced by the union of the fatty acids peculiar to eachsubstance with glycerin (glyceric alcohol). They consist generally of theneutral principles, Olein, C 3H 5(C18H 33O3)3, which is liquid, combined

wi th Palmat in or Stearin, which, when separate, are solids at ordinarytemperatures, but when combined with Olein are soluble in it atordinary temperatures, but are congealed at lower temperatures,making many of the Fixed Oils solid in winter and fluid in summer.Margarin is considered a mixture of Stearin with other like principles.These neutral principles may be decomposed into Glycerin and Oleic

Acid, C 18H 34O2, Stear i c Acid, C 18H 36O2, and Palm eti c Acid, C 16H 32O2.

Fixed Oils are obtained by pressing the fatty substances, either with orw ithout t he a id of heat , in strong lay er presses, by w hich t he oily liquidsare separated from the more solid fatty matters, or from the solidconst itu ent s of seeds, etc. Some of t he F ixed Oils (especia lly fla xseed oil)



2215. Oleum LiniFl axseed Oi l , L i nseed Oi l.A Fixed Oil expressedfrom flaxseed without the use of heat. This Oil is now mostly made bytreating or percolating the ground flaxseed with naphtha, and thendistilling off the naphtha, the Linseed Oil being left in the boiler of the

st ill a nd subsequent ly purified. Linseed Oil is extensively used forpainting and other industrial purposes, and in pharmacy for makingliniments, etc. , a nd interna lly a s a la xat ive.

2216. Oleum MorrhuaeCod L iver Oi l.A Fixed Oil obtained fromt he fresh livers of Gadus M orr hua, or oth er species of Gadus, This Oil isprepared in the cod-fishing districts by heating the fresh livers in aw ooden ta nk by mea ns of stea m. The oils a nd other ma tt ers ar e dra inedoff an d separ a t ed by sta nding, a nd t he Oil filt ered, t hen cooled or frozentha t i t ma y deposit th e hea vier fa ts , then pressed in l inen ba gs to obta in

the pure light oil. Cod Liver Oil is extensively used in medicine, plainand combined in many ways. The dose is a teaspoonful to atablespoonful. This is often prescribed by the name Oleum JacorisAselli, its G erman -La tin t itle.

2217. Oleum Myristicae ExpressumExpr essed O i l of N utmeg. B r. A concrete Oil obtained by means of expression and heat fromNut meg. This is of the consist ence of la rd a nd is ca lled M yri st i cae Adeps,also Bu tter of N utm eg. The German-Latin title is Oleum Nucistae. I t isused a s a vehicle for oth er medicines.

2218. Oleum Olive Ol ive Oi l.A Fixed Oil expressed from the ripefruit of Ol ea Eur opoea. This Oil ha s been extensively used in pha rma cyin all countries, and is an important article of commerce. The finergra des, wh ich a re obta ined from t he first expression of choice fruit, a recalled Virgin Oil; the cheaper grades are made after the Virgin Oil hasbeen expressed by heating the cake with boiling water and strongexpression. Imported Salad Oil is a fine quality of Olive Oil. Inpharm a cy i t is used in l iniments, plast ers, a nd ointm ents, and for ma nyot her pur poses. The color of Olive Oil is from a light st ra w t o a greenish

yellow . It sp. gr. is a bout 0.917.

2219. Oleum PapaverisPoppy Oi l . G. P.A Fixed Oil expressedfrom the seeds of Papaver somni fer um. This is a very bland Oil, freefrom irri tating quali t ies and albuminous matter . I t is sometimesemployed in medicine and is used for fine painting and to oil watches,



etc. It is frequently sold a s Wa t chma kers' Oil.

2220. Oleum Rapae Oi l of Rape Seed. G. P. A Fixed Oil obta inedby expression from the seeds of the cultivated varieties of Brassica orRape. This is a bland Oil, used for the same purposes as Oil of Cotton

Seed or Musta rd.

2221. Oleum Ricini Castor Oi l. A Fixed Oil expressed from theseed of Ricin us Comm uni s. The seeds or beans of the Castor Oil plantare crushed and subjected to powerful pressure, and then purified byheat ing w ith w a ter t o remove a lbuminous ma tt er . The clea r Oil is t henfiltered and constitutes the cold-pressed Castor Oil of Commerce. Aninferior quality is made by pressing the cake between heated plates.Castor Oil is a well-known cathartic in doses of a teaspoonful to afl.ounce. It is much more effective in the form of an emulsion. It mixes

with alcohol in all proportions and is considerably used as a base forha ir oil, mixed 2 pa rt s of Oil w ith 1 pa rt of a lcohol.

2222. Oleum SesamiOi l of SesamumOi l of Benn e. U . S .A FixedOil expressed from the seeds of Sesamum I nd icum. This is a bland,odorless Oil, similar to Oil of Almond or Olive Oil, and may be used forsimilar purposes. It is highly esteemed as a ba se for ha ir oil.

2223. Oleum Sinipis Expressum Expr essed Oi l of M ustard. AFixed Oil obtained by expression from the seeds of Sinapis alba or

n i g ra. This Oil very much resembles Cotton Seed Oil. It is made chieflyin California, and is used as a base for hair oil and other similarpurposes.

2224. Oleum Theobromae Oi l of Th eobr oma, But ter of Cacao.AFixed Oil expressed from the seeds of Theobroma Cacao. This Oilresembles tallow, and is made by pressing the kernels or nibs of thechocolate nut between hot iron plates and running the Oil into moulds.It is used in pharmacy for making suppositories, for which it is bestadapted of any substance having a low melting point (86 to 95 F.),

a nd a firm consistence w hen cold. It is sometimes used in oint ment s, a ndis a fa vorite requisite for th e toilet for ru bbing over t he fa ce, ha nds, lips,etc.

2225. Oleum Tiglii, U. S. Oleum Crotonis, Br. P. and G. P .AFixed Oil expressed from the seed of Croton Tigl ium. This Oil is



employed externally as a rubefacient and vesicant. Internally i t is apowerful purgative in doses of i drop. It is sometimes combined in pills,but seldom given in a ny other form on a ccount of its irrit a ting effect.

The following are official formulae for preparations containing a Fixed

Oil a s a solvent of medicina l a gents.

2226. Oleum Cantharidatum Canthar ides Oi l. G. P.Ca nt ha rides 3 par ts, Oil of Ra pe Seed 10 pa rt s. Digest for 10 hours on asteam-bath, express and filter. This is applied as a vesicant andrubefacient.

2227. Oleum Hyoscyami Hyoscyamus Liniment. G. P.Hyoscyamus, cut, 4 parts. Alcohol 3 parts. Macerate for a few hours,then add Olive Oil 40 parts , and digest on a steam-bath, stirr ing

occa siona lly, until t he Alcohol is eva pora ted. F ina lly, express a nd str a in.This is used as a sedative soothing application. Other medicated Oilsprepared in a similar manner are classed as OLEA COCTA. Eithergreen or dried plant s a re used, a nd t hey ma y be prepa red either w ith orwithout alcohol to aid in extracting the properties of the drugs. Oil ofB ella donna , Ca psicum, C olocynt h, E lder lea ves, also ca lled G reen Oil orOil of Sw a llow s, Digita lis, Conium, etc., a re ma de a s a bove.

2227. Oleum Phosphoratum Phosphorated Oil. The U. S.formula is : P hosphorus 1 pa rt , St ronger E t her 9 pa rt s, expressed Oil of

Almond sufficient to make 100 parts. Introduce a sufficient quantity ofthe Almond Oil into a flask, heat it on a sand-bath to 250 C. (482 F.)a nd keep it a t th a t tempera ture for 15 minutes, then a llow to cool a ndfilter it. Put 90 parts of the filtered Oil together with the Phosphorus,previously well dried by blotting paper, into a dry bottle capable ofholding somewha t more tha n loo part s , insert t he stopper a nd hea t thebottle in a water-bath until the Phosphorus melts , agitate i t unti l theP hosphorus is dissolved a nd a llow it t o cool, then a dd t he E th er.

The Br. formula directs 16 grains of. Phosphorus to be dissolved in 4

fl.ounces of Oil of Almonds, in a simila r ma nner, but E t her is not used.

Phosphorated Oil contains 1 per cent. of Phosphorus, and is given indoses of 3 t o 5 minims, usu a lly in t he form of a n emu lsion.

Other Fixed Oils.Fenners Complete Formula ry - P a rt I IIB - WORKING FORMU LA - P age 30



Besides the official Fixed Oils which have been mentioned, quite anumber which have no official recognition are used in pharmacy. Thefollow ing a re the most import a nt :

Animal Oils.

2228. Oleum Animale thereumDi ppel 's Anim al Oi l,This wasformerly officia l in th e P . G . It is obta ined by dry dist illa tion from bonesand animal substances , and is known asbone oi l. I t has a very fetidodor, which is removed by rectifying, the purified oil being used insmelling salts, etc.

2229. Bear's Oilor Bear 's Gr ease.This is obta ined by " t rying out" t heinternal fat of the bear. I t resembles lard, and is much esteemed as a

base for hair pomade, a popular article of this kind being.known as"Urs ina." Goose Oil, Hen's Oil , Ratt lesnake Oil, Skunk Oil, andWoodchuck Oil, are al l made in a similar manner, and are used indomestic medicine externally for swellings, rheumatism, etc. , andsometimes intern a lly for croup, etc.

Angleworm Oi l.This may be made by putting a quantity ofAngleworms in a bot tle, covering th em w ith Olive Oil a nd keeping t hemexposed to sunshine for several days until a sediment has separated.The Oil is then decan ted a nd filtered or st ra ined. This ma y a lso be ma de

by " t rying out " the Oil by hea t. I t is a domestic remedy for rheuma tism,stiff joints, etc.

Lano l i n is a fatty Oil obtained from the washings of wool, and nowconsidera bly used a s a n ointm ent ba se. It is more read ily absorbed th a n'other fats . I t is also known by other names, as Oleum Lanas, Agnine,etc.

2230. Neatsfoot Oil.This is made by boiling the feet of cattle,deprived of th eir hoofs, in w a ter a nd r emoving th e Oil w hich rises to the

surface, an d a fter i t ha s stood sometime in w a rm w a ter str a ining i t . Thisis used for softening lea t her, for st iff joints , etc., a nd in some liniment s.

2231. Sperm Oil. This is obtained from cavities in the head of theSperm Wha le, a nd is th e source of S perma ceti. Sperm Oil w hen purified



is extensively used a s a lubrica ting oil for fine ma chinery. It const itut esthe best Sewi ng M achi ne Oil. I t is best purified by heating to coagulateany albuminous matter , then fi l tering, and then chil l ing with ice andpressing out in linen bag s.

2232. Whale Oil. An Oil obta ined by "t rying out" t he "blubber" of theWhale. It is chiefly used for dressing leather. Many other Fish Oils areused for similar purposes, as M enh aden. Oi l , Por poi se Oi l , Seal O i l ,Shark Oi l , Walr us Oi l, etc. Dugong Oi l and Eu lachon Oi l have beenproposed as substitutes for Cod Liver Oil, but are not used in thiscountry.

Vegetable Oils.

2233. Nut Oils. These a re prepa red, a s a rule, by grinding t he kernel

or meat" of the nuts to a coarse meal and expressing the Oil, either bycold expression or between heated iron plates. The Oils from nuts aregenerally bland and have an odor somewhat resembling the nuts fromw hich t hey a re obta ined.

B eech-Nut Oil, B ra zil-Nut Oil, G round-Nut Oil, H a zle-Nut Oil, H ickory-Nut Oil, Walnut Oil, Peach-Pit Oil, and other similar Oils are obtainedin this manner. Coco-Nut Oil, Candle-Nut Oil, Bayberry Oil, and othersolid Oils are obtained by boiling the nuts or fruit in water, expressingw hile hot , a nd collect ing t he oil wh en cold from th e surfa ce.

2234. Oils from Seeds.The Oils from seeds are prepared either byexpression or by percolating the ground seeds with Naphtha, Ether, orsome other solvent of the Oils and then evaporating the light substanceby distilla tion, lea ving t he Oil in t he boiler of the st ill, th e lat ter processbeing usually preferred as it insures a larger yield of the Oil at a lessexpense. The follow ing un officia l Oils a re ma de in th is ma nn er:

Oil of C a rda mom, Oil of Melon S eed," C ha ulmoogra , " Niker S eed,

" C ucumber S eed, " P umpkin S eed," E rgot , " S t ra monium S eed," H emp, " S unflow er S eed," H yoscya mus S eed, " Tonka ." La rkspur S eed,



2235. Oils from Fruit. The Oils from fruit are usually obtained bymaking the fruit into a pulp and steeping in water , then pressing andcollect ing t he Oil wh ich rises t o t he surfa ce. Palm Oi lis t he most used ofany unofficial Oil of this kind, large quantities being consumed in themanufacture of soap. M angosteen Oi l, Behn Oi l and Tucum Oi l are.

sometimes used.

Volatile Oils.

Volatile Oils are obtained from plants mainly by the process ofdist illat ion. They consist genera lly of th e odorous principles of t he pla nt sfrom which they are obtained, and are therefore called Essent ial Oil s.The term Otto instead of Oi l is used in perfumery to designate theEssential Oils, as being less liable to mislead when there are Fixed andEssentia l Oils from t he sa me substa nce.

The Volatile Oils are divided chemically into several classes:

Hydrocarbons or Terpenes, which consist of carbon and hydrogen(usua lly C 10H 16), of w hich Oil of Turpent ine is t he t ype.

Oxygenated Oils, which contain oxygen combined with thehydroca rbon ra dica l , and of w hich C inna mon Oil is an exa mple.

Sulphurated Oils, which contain Sulphur combined with a

hydroca rbon r a dica l, of w hich Vola tile Oil of Musta rd is a n exa mple.

Nitrogenized Oils, which contain Hydrocyanic Acid, or Nitrogencombined w ith a H ydroca rbon r a dica l, of w hich E ssentia l Oil of Almonda nd its associat es a re al l tha t a re known .

Many of the Volatile Oils which have chemically the same compositiona re entirely different in odor a nd other cha ra cterist ics. For exa mple, Oilof Turpentine, Oil of Orange, Oil of Lemon, and Oil of Bergamot, are allterpenes, having the chemical formula C10H 16, their difference

consisting only in the a rra ngement of the Ca rbon a nd H ydrogen at omsin t he molecule.

Vola tile Oils consist genera lly of t w o pa rt s, w hich volat ilize or congea l a tdifferent temperatures, as would a mixture of alcohol and water. The



l ighter or more etherial portion may be separated by disti l lation at amoderate temperature, and is much more soluble than the heavierportion which remains behind. By congealing or freezing many of theOils a solid matter is obtained, which is called Stearopten. This may becollected a nd sepa ra ted from t he Oil by pressure.

The terpenesa re designat ed by th e terminat ion ene, as thym enea nd thestearoptensby the termina tion ol, as thymol.

The methods employed for obtaining the Essential Oils of plants aresuch as experience has shown to be best suited to the nature of thesubstance from which the Oil is obtained and the character of theproduct r equired.

Di st i l l at ion by Steam is the most approved method for obtaining theVolatile Oils of most plants. It consists in forcing steam through themass of green or partly dried plants contained in a suitable chamberwith a perforated bottom to properly distr ibute and admit the steam,and collecting the vapor which rises in a suitable condenser, anda fterwa rd sepa ra ting t he Oil from t he surface of the w a ter by mean s ofw oolen bla nkets, or by dipping off int o a sepa ra t ing funnel.

Di st i l la t ion w i th Water.Some Oils are volatilized at a temperature

lower than that of boil ing water , and may be obtained by heating inwater to nearly its boiling point, and condensing the vapor which rises.Most of the Volatile Oils may be obtained by distilling the plants withw a ter , but t he yield is not so large a s by stea m disti l la tion. In disti ll ingmany of the Oils with water , salt should be added to produce a higherdegree of heat, and thereby more completely volatize the heavierport ions of the Oil. Sufficient w a ter sh ould be a dded, a s a rule, to coveror n ear ly cover th e substa nces from w hich t he Oil is t o be distilled, a nda false bottom or rack should be used to keep the plants from burningon t he bott om of t he boilers.

Disti l lat ion from Substances.Pitch, tar , resins, the balsams, gum-resins, and other substances are disti l led without the aid of water orsteam by simply heating them in the boiler and condensing the vaporwhich rises. Oil of Turpentine, Oil of Copaiba, and Oil of Tar, are



examples of this class. Petroleum Oils are refined in this manner, andthe volatile products of coal and other substances are made by dry ordestr uctive distilla t ion of th e crude subst a nces.

M echan ical M eans.The Citrine Oils, Orange, Lemon, and Bergamot,are best obtained by pricking the rinds of the fruit and thus liberatingthe Oil contained in the oil cells. This is most conveniently done bymeans of the Ecuelle, w hich consists of a lar ge num ber of sha rp-pointednails arranged in a shallow disc or cup. The fruit is rotated over thesepoints, thereby rupturing the oil cells and liberating the Oil, which iscollected in the ecuelle. These Oils, and also the Volatile Oils of someother fruits and seeds, are also obtained by grinding and expressingand subsequently separating the Oils from the other l iquid matter .These Oils may also be obtained by distillation, but their flavor is

th ereby impa ired.

Other M ethods.The foregoing methods of obtaining the Essential Oilsof plants are all that are generally employed, but some odorousprinciples of substances are so volatile, or so prone to decomposition,that they cannot be obtained by the processes described. The freshplants are therefore macerated in some bland Oil. as Almond Oil, ordigested by the aid of gentle heat in the same, imparting to the blandOil th eir odorous prin ciples. These a re know n a s Fat ty Oi l s, as Fa t t y Oil

of J a smin e. When d igested in d eodorized a lcohol or cologne spirit in t hesame manner, or when the Oils thus perfumed are digested withcologne spirit, the product is known as Spir i tous Oi l. The process ofEnf leurage is also extensively employed for obtaining the odorousprinciples of delicate flowers. It consists of spreading fresh flowers onthin layers of purif ied lard or other fat and changing them asfrequently a s th eir odor ha s been a bsorbed for fresh flow ers of th e sa mekind. The products a re called Fl ower Pomades, a nd a re know n a s No. 24or No. 30, according to the number of times the flowers have beenchanged. These pomades are used for making the Extracts or Ext ra i t s

which are employed in perfumes, their spiritous solutions beingsomet imes called Spiritous Oils.

The odors of flowers are sometimes obtained by percolating orma cerat ing with B isulphide of Ca rbon or E ther a nd a fterwa rd disti ll ingt he percola t e, leavin g th e heavier odorous substa nces in th e boiler.



Official Volatile Oils.

The follow ing a re th e Volat ile Oils officia l in the U . S., B r. , a nd G erma nP ha rma copoeia s. They a re but a sma ll portion of the E ssentia l Oils tha ta re used, but a re al l tha t a re used to a ny extent in medicine :

2236. Oleum Amygdalae Amarae Oi l of Bi t ter Alm ond. This isa nitrogenized Volatile Oil obtained from bitter Almond by moisteningwith water the cake left af ter expressing the Fixed Oil , and, afterstanding, distilling by means of steam. The substance obtained isBenzyl-Aldehyd, which is formed by the action of Emuls in onAmygda l i nin t he presence of w a t er.

Nitrobenzol (293) or Oi l of M yrbane has been extensively manufacturedas an artificial Oil of Bitter Almond, but only used for flavoring cheapsoaps and coarse products, but now an artificial benzyl-aldehyd, whichis ident ica l w ith Oil of B itt er Almond, is ma de by t he a ction of chlorineupon toluol (C 7H 8), th e benzyl-chloride w hich is form ed is dist illed w ith

nitrate of lead and water in an atmosphere of carbonic acid gas, andbenzyl-a ldehyd results.

Uses.This Oil is used chiefly as a flavoring. It is sedative andpoisonous except in very small quantities. The true Oil of Almondsusua lly cont a ins hydrocya nic a cid.

2237. Oleum AnethiOi l of Di l l. B r. An Oil dist illed from dill fruitand used for flavoring. It contains a terpene Anethene, C 10H 16, having

a lemon flavor a nd a n oxygenat ed substa nce similar to ca rvol.

2238. Oleum Anisi Oil of Ani se. This Oil is distilled in Europefrom Aniseseed, Pimpinel la Anisum, the Russian Oil being mostesteemed, and in China from star anise, I l l i cium Anisatum, the great

ma jority of th e comm ercia l Oil being from th e lat ter. It consists ma inly ofAnethol, C 10H 12O, of which one portion, An i se Camphor, congeals at

ordinary temperature and is heavier than water , and the other, l i qu idAnethol, is l ighter than water and remains l iquid at a much lowertemperature than the former. I t also contains a small percentage ofhydrocarbon C10H 16. Anise is used as a flavoring, sedative, and



the rhizome of Acorus Calamus. It is a warm aromatic, possessing theodor and properties of the root. It is used for flavoring and as ana ddition t o stoma chics, etc.

2245. Oleum Cari, U. S., Oleum Carui, Br., Oleum Carvi, G. P.

Oil of Caraway. A Vola tile Oil, distilled from C a ra w a y, consisting of aterpene Carv ine, C10H 16, and Carvol, C 10H 14. In the market are found

two kinds. Oi l of Car away Seed, and Oil of Caraway Chaff ; t he formerbeing much finer and more expensive than the latter, and shoulda lwa ys be used for flavoring. It is a n a roma tic oil used for flavoring, an din ma king elixirs a nd some liquors, syrups, etc.

2246. Oleum Carophylli Oi l of Cl oves. A Volatile Oil, distilledfrom Cloves, and consisting of a light oil or terpene, C 10H 16, and

another heavier than water , called Eugenol, C10H 12O2 in which theodor and taste of Cloves is concentrated. I t is a warm aromatic, muchused for toothache and neuralgic pain, and is given internally inpa inkillers, et c.

2247. Oleum ChenopodiiOil of Chenopodium, Oil of AmericanWorm-seed.A Vola t ile Oil, dist illed fr om C henopodium , a nd consist ingof a terpine, C 10H 16, and an oxidized terpene, C 10H 16O. It is a peculiar

very disagreeably flavored Oil, used as an anthelmintic. Some of thepopular Vermifuges a re ma de chiefly of th is oil, mixed w ith some bla nd

oil a nd a roma t ics. The dose is 5 to 10 drops.

2248. Oleum CinnamomiOil of Cinnamon.The U. S. P.recognizes tw o var ieties of Cinna mon Oil, Oi l of Ceylon Cin nam on andOil of Ch in ese Cin nam on or Cassia. Their composition and propertiesare similar, both containing Cinnam ic Al dehyd, C 9H 8O. When old this

is converted by oxidation into Cinni mi c Acid, C 9H 8O2, and i t may be

still further oxidized by the addition of Nitric Acid yielding BenzylAldehyd (Oil of Bitter Almonds) and Benzoic Acid, C 7H 6O2. Oil of

Cinn a mon is extensively used a s a fla voring, a nd in medicine as a quickst imula nt . The dose is 1 or 2 dr ops.

2249. Oleum CopaibaeOi l of Copai ba.A Vola t ile Oil dist illed fromCopaiba , an d consisting of Hydr oca rbons C 10H 16, and C 15H 24, . It is used

for the same purposes as Copaiba, but has no advantages over it. The



2260. Oleum Macidis Oi l of M ace. G. P. A Volatile Oil distilledfrom Ma ce, and ha ving th e sam e properties as Oil of Nutm eg, w hich see.

2261. Oleum Menthse Piperitae Oil of Pepperm in t.A Volatile

Oil distilled from peppermint , a nd consisting of a light hy droca rbon a ndMenthol, C10H 20O, to which it owes its odor and properties. It is

extensively used in medicine and for flavoring. The dose of the Oil is 1to 3 drops.

2262. MentholPeppermint Camphor.C16H 20O. A stearopten

obta ined from P eppermint Oil by chilling it w ith ice, sepa ra ting t he solidportion, pressing, purifying, and crystallizing. The variety of Mentholobtained from M enth a A rvensis is off icial in the Br. P. I t is known as

J apan ese M ent hol or Camphor, and is most esteemed. A Menthol isobta ined from t he ordina ry P eppermint Oil, wh ich is ca lled Pip-M ent hol,and is extensively used in this country. In the form of M ent hol ConesMenthol has become a popular proprietary application for pain,neuralgia, etc. These cones are moulded and fastened into suitableholders of w ood, horn or other su bst a nce.

2263. Oleum Menthae Viridis Oil of Spearm in t. A Volatile Oildistilled from spearmint and consisting of a terpene, C 10H 16, and an

oxygena ted port ion, C 10H 14O, in w hich t he cha ra cterist ic odor resides. It

is somewhat used as a f lavoring and a l i t t le used in medicine as aca rmina tive a nd st imula nt . The dose is 2 to 5 drops.

2264. Oleum MyricaeOil of Bay. A Vola t ile Oil distilled from t heleav es of M yrcia Acr i sa nd consisting of a terpene, C 10H 16, and Eugenol,

C10H 12O2. I t is chiefly used for ma king " B a y Rum," a nd in perfumery.

2265. Oleum Myristicae Oil of Nutm eg-. A Vola t ile Oil d ist illedfrom nutmeg, consisting of a terpene and oxygenated portion, whichrepresents the flavor of the nutmeg. It is used chiefly for flavoring andin some elixirs, etc. Oil of Ma ce is simila r.

2266. Oleum Picis Liquidae Oil of Tar. A Volatile Oil distilledfrom tar, containing a variety of constituents. It is preferable for manymedicinal purposes to tar and is used in making several official syrups,etc., and in cough remedies. The dose is 1 to 3 minims in emulsion or



syr up. An Oi l of B i r ch T aris ma de from birch t a r by distilla tion.

2267. Oleum PimentaeOil of Pim ento.A Vola t ile Oil dist illed fromPimento and containing a terpene and eugenol. I t is similar incha ra cteristics to Oil of Cloves, a nd is considera bly used in flavoring.

2268. Oleum Pini Sylvestris Fi r -Wood Oi l. Br.An Oil distilledfrom the fresh leaves of Pin us Syl vestr is, having the characteristic odorof pine leaves and consisting mainly of terpenes. It may be used inma king cough prepar a tions, etc.

2269. Oleum RosaeOi l of Rose.Also ca lled Ot t o of Rose, a nd Att a rof Rose. A Volatile Oil distilled from the fresh flowers of RosaDamascena. This Oil consists of a liquid port ion a nd a stea ropten a nd issolid or semi-solid at ordinary temperatures. The best Otto of Rose is

obtained from Turkey, Kizanlic being the chief collecting centre. Oil ofRose is used in pharmacy for many purposes and extensively employedin perfumes.

2270. Oleum Rosmarini Oi l of Rosemar y. A Vola t ile Oil dist illedfrom rosemary and containing terpene and Oxygenated compounds. Itis stimulant and aromatic and is used to some extent in pharmacy andmedicine.

2271. Oleum RutaeOil of Rue.Volatile Oil distilled from Ruta

Graveolens, the most soluble in water of all the official Oils. It is givenfor colic, fema le disorders, et c., in d oses of 2 to 5 minims .

2272. Oleum SabinaeOil of Savin.A Volatile Oil distilled fromSavine. I t is a terpene and has the same general properties as Savine,a cting a s a stimulan t to the orga ns of genera tion. I t is sometimes givena s a n a bort ive.

2273. Oleum Santali Oil of Santal. A Volatile Oil distilled fromsa nt a l wood, a nd consisting of oxygena ted compounds. It is simila r in its

a ction t o copaiba a nd is used as a stimulan t for t he mucous membran e,for gonorrh oea, a nd cat a rrha l condit ions. It is also used in perfumery togive perma nence to odors. The dose is from 5 to 15 min ims.

2274. Oleum Sassafras Oil of Sassafr as. A Volatile Oil distilledfrom the bark of sassafras root and consisting of a terpene, Safrene,



Snake Root, Horse Chestnut, Lobelia, Savin, etc. , but they are seldomused. They may be made in the same manner as the officialpreparations. Asclepidin, Cypripedin, Iridin, Senecin, and Xanthoxylinare Oleo-resins prepared by eclectic manufacturing pharmacists.

Natural Oleo-resins.

Although t hese a re not classed in t he pha rma copoeia s w ith Oleo-resinsit seems proper that they should be, as they are natural oleo-resinousexuda t es. The follow ing a re officia l under t he t itles a s given :

2423. Copaiba.

Bal sam of Copai ba.

The Oleo-resin of Copa iba of different species is obta ined by t a pping t hetrees. It contains a volatile oil, which may be separated by distillation(Oil of Copaiba), a resin which is chiefly Copaivic Acid, C 20H 30O2, and

w hich is known a s solidified Copa iba, a nd a bitter principle.

Copaiba is known commercially as "Balsam of Copaiba, " two varietiesbeing generally sold: Para, which is thin, containing a larger proportionof oil, and Angostura, thicker, containing more resin. The former isgenera lly preferred.

Uses.Copaiba is used in medicine as a stimulant to mucous surfacesa nd is t he popular remedy for gonorrh oea. I t is much used for cat a rrh ofthe bladder and other troubles of the urinary organs. I t is also usedextensively in stimula ting oint ment s. In th e art s it is used in some kindsof va rnish es, print ers' ink, etc.

2424. Terebinthina.

Tur pent i neGum Tu r pent in eWhi te Pin e Tur pent in e.

A concret e Oleo-resin obta ined from Pinu s Aust r al i sa nd ot her species ofPinus by tapping the trees and collecting the exudate. . It contains 25per cent. of volatile oil (Oil of Turpentine), which is obtained bydistillation, leaving the residue, Resin or Colophony, which consists ofAbietic Anh ydride.



Ma teria ls vary so much tha t it is a lmost impossible for th e druggist t o soregula te t he ma ss a s t o get t he desired a mount of ma terial in ea ch pill ,when working with a machine. Take, for instance, Calomel andQuinine, a two-grain pill of one would be much smaller than a two-grain pill of the other, but the pill machine would make them both of

th e sam e size.

They are very convenient for marking and dividing the pill , and thosewho have them can use them for that purpose, but a simple,inexpensive pill marker and divider is more serviceable. The ordinarypill t ile w ill a nsw er every purpose. This, w ith a pill roller, a pill rounder,and the ordinary mortars and pestles completes the necessary outfit forordina ry pill ma king, a nd experience does th e rest .

The Excipients.

Many Excipients have been proposed for making pills, with whichdruggist s a re a lready fa miliar, a s mucila ge, syrup, glucose, honey, soa p,glycerin, etc. , and all of them have their uses, but nothing has beenfound so good for genera l purposes a s t he Starch Plasma, or , a s w e shallcall it here, Excipient.

I t is tenacious without being elastic, readily mixable, free from odor orobject iona ble ta st e, does not mould or spoil, keeps wit hout cha nge, keepsth e pills soft a nd pliable, is inexpensive, an d rea dily ma de a s follow s :

2456 Excipient.

S t a rch, in fine pow der, 1 dra chm.G lycer in , by w eight , 1 ounce

Mix and heat, with constant stirring, to boiling (240 F.), or until it hasa ssumed a uniform gela tinous ma ss. Too high a degree of hea t m ust notbe used, as i t wil l burn the Starch on the bottom, and i t must beconsta nt ly stirred t o prevent this result . I t ca n be made best on a sa nd-

b a th .

In making pil ls with this Excipient, use only a small quantity , wellw orked in with th e pestle, an d th en if more is required it ma y be added.



excipient.

2609. Lupulin and Lettuce Pills.Lupulin 1 grain, Extract ofLett uce 2 gra ins, in each pill.

2610. Mandrake Extract Pills. These are made 1 grain of Extractof Ma ndra ke in ea ch pill.

2638. Podophyllin Pills.These are made 1/8, 1/4, 1/2 and 1 grain of

Podophyllin Resinoid in each pill with Extract of Mandrake or Gentiana s a n excipient.

2639. Podophyllin Compound Pills. Podophyllin 1/2 grain.

Extra ct Hyoscya mus 1/8 grain, extract Nux Vo-mica 1/16 grain, in each

pill.

2641. Podophyllin, Capsicum and Belladonna Pills. Podophyllin 1/4gra in , Extra ct B elladonna 1/4gra in, Ca psicum 1/2 grain,

in ea ch pill.

2643. Podophyllin and Leptandrin Pills.Podophyllin 1/4 grain,

Lep-ta ndrin 1 gra in, in each pill.

2653. Rhubarb Pills.These ar e ma de eith er of P ow dered Rhuba rb orof Rhubarb Extract, of various sizes from 2 to 5 grains each. The U. S.officia l pill is ma de 3 gra ins P ow dered Rhuba rb, 1 gra in soa p in ea ch.

2654. Rhubarb Compound Pills,The U. S. formula is Rhubarb 2grains, purified Aloes 11/2 grains, Myrrh 1 grain. Oil Peppermint 1/10

gra in, in ea ch pill. The B r. formu la is very simila r.

2661. Sandal Wood Extract Pills. These are made 1 grain or 2gra ins of Ext ra ct of Sa nda l Wood in ea ch pill.

2662. Sandal Wood Extract Compound Pills. Extract SandalWood, Pil. Copaiba, each 1 grain, Extract Cubebs, Extract Matico, each1/2grain .



When taken the contents of one of the blue papers is to be dissolved in

about 11/2ounce of water, and the contents of one white paper in about

one ounce of w a ter. The solutions a re t hen t o be mixed a nd immedia tely

dra nk d uring effervescense.

The Germa n Pul vis Aer ophoru s L axansis about t he same.

2762. Seidlitz Mixture is prepared with 1 part of Bicarbonate ofSodium and 3 parts of Tartrate of Potassium (Rochelle Salt) intimatelymixed.

Sei dl i tz M easu r es made of boxwood may be had, by which a sufficientqua ntity of the mixture is ta ken for ea ch pow der.

2763. Pulvis Elaterini Compositus. Br.

Compound Powd er of E lat er in .

E la t er in , 5 gra ins or 1 pa r t .S uga r of Milk, 195 gra ins or 39 pa rt s.

Rub them t ogether in a morta r unt i l they a re reduced to a f ine pow der

a nd intima tely mixed. Dose 1/2to 5 gra ins.

This contains only 21/2 per cent . of E la t erin. The U. S. Trit ura t ion of

E la terin cont a ins 10 per cent .

2764. Pulvis Glycyrrhizae Compositus.

Compound Powder of Glycyr r hi za or L i quori ce.

The U . S. formula is :

S enna , in pow der , 18 pa rt s or 21/2ounces.Liq uorice R oot , in pow der , 16 pa r ts or 2 oun ces.Fennel, in pow der , 8 pa rt s or 1 ounce.Wa shed S ulphur , 8 pa rt s or 1 ounce.

S uga r , in fine pow der , 50 pa rt s or 61/4ounces.



RESIN RESINS.

I nclu di ng Gum s, Gum -Resi ns, and Resi nous Substan ces.

Resins, as understood in pharmacy, are substances obtained fromvegeta ble ma t t ers, insoluble in w a t er but soluble in oils, a lcohol or eth er,and, obtained as natural exudates, or as residues by disti l lation fromoleo-resins or turpentines, or by precipitation from alcoholic fluidextr a cts of drugs in which they na tu ra lly exist a s a ctive principles.

The G ums, G um-Resins, a nd Resinoids a re a lso included in t his sectiona s they ha ve simila r origin a nd cha ra cteristics.

2786. Resina.

Resi n Coloph ony.

The residue left after distilling off the volatile oil from the crudetu rpentine obta ined from va rious species of P inus. It is often improperlycalled Rosin. I t is a hard, brit t le, transparent substance, from a verypale to a

formulas - fenner's complete formulary part 3b - b. fenner

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