264 INORGANIC AGENTS 



or fusel oil in whiskey is therefore converted into ethers, 

 which give the characteristic flavor to whiskey. 



Dose.—TI. and C, Jii.-iv. (60.-120.); Sh. & Sw., 5 i.-ii. 

 (30.-60.); D., 3i.-iv. (4.-15.). 



Spiritus Yini Gallici. Brandy. (U. S. & B. P.) 



Synonym. — Spirit of French wine, E.; eau-de-vie, cognac, 

 Fr.; Frantzbranntwein, G. 



Derivation. — An alcoholic liquid obtained by the distil- 

 lation of the fermented unmodified juice of fresh grapes, and 

 at least four years old. 



Brandy is somewhat astringent and is often not made 

 from the distillation of wine, but is a factitious preparation. 

 Native brandy is said to be purer, but is usually inferior in 

 flavor to that of foreign manufacture. 



Dose. — Same as that for whiskey. 



Spiritus Juniperi Compositus. Compound Spirit of Juniper. 



(U. S. P.) 



Derivation. — Oil of juniper, 8 ; oil of caraway, 1 ; oil of 

 fennel, 1; alcohol, 1,400; water to make 2,000. 



Compound spirit of juniper is similar to gin in its thera- 

 peutic action. Contains about 15 per cent, more alcohol. 

 Gin is made by distillation of fermented malt and juniper 

 berries. Gin differs from the other alcoholic preparations 

 therapeutically in being more diuretic. 



Dose, — Same as that for whiskey. 



Rum. (Not official.) 



Rum is made from a fermented solution of molasses by 

 distillation. It contains, by weight, from 40 to 50 per cent, 

 of absolute alcohol. Rum does not differ physiologically 

 from alcohol. There is no authoritative Latin name for 

 rum. 



Dose. — Same as that for whiskey. 



