Dr. Hancock on Quinine. 313 



to roll past them. The judicious Dr, Paris, as already observed, 

 is the foremost one of the very few who have evinced suffi- 

 cient strength of mind to resist the overwhelming current. 



It should be observed, too, that alkalies, or analogous sub- 

 stances, — as potass, ammonia, magnesia, lime, barytes, &c. 

 are invariably directed to be employed, as essential in the pre- 

 paration of our new alkaloid remedies ; and how is it possible 

 not to suppose that the alkalines employed must, in some mea- 

 sure, modify the results ? 



Piperine, procured after a similar manner from black-pepper, 

 said to be febrifuge and poisonous in large doses, is regarded 

 as possessing the essential properties of black-pepper. Com- 

 mon sense, however, if it had confidence to hold up its head 

 in the presence of affected chemical science, would reject such 

 absurd opinions, — as the said piperine is, as we are told, an 

 insipid powder, and totally destitute of all the sensible proper- 

 ties of that most potent and pungent aromatic berry of which 

 it is the pretended essence ! 



And with respect to emetine, it is now well known, as asserted 

 by Mr. Brande five or six years ago (Man. Pharm.), that " it 

 cannot be safely depended on as a substitute for ipecacuanha. 

 Although, therefore, with a heap of other novelties, it has a 

 place in the Paris Pharmacopoeia, it seems very doubtful 

 whether it will ever be much used in British practice." 



There appears, moreover, to be less economy in the pre- 

 paration of quinine than was at first announced. It was stated 

 that 8 or lOgrs. would generally arrest an intermittent ; but it 

 has now got up to 100 grs. or more : to procure which, nearly 

 a pound of bark is required. 



It may be observed, too, that the new principle called kinic 

 acid, or kinate of lime, is also disregarded and thrown away 

 in the process of forming the quinine or cinchonine. This 

 substance appears to possess much of the sensible properties 

 of the bark. It is extracted by macerating the bark in cold 

 water, from which, by rest, the kinate of lime separates in 

 plates. The lime being separated by oxalic acid, the kinic 

 acid is left pure. It is of an acerb, bitter taste. 



What has been said of quinine, is applicable to cinchonine. 

 I have made no distinction, wishing, for brevity sake, to be 



