PHARMACY. 



j)letely decomposed; and there can be 

 little doubt of the full confirmation of 

 these experiments by subsequent trials 

 of other chemists. And in this case it is 

 possible that metallic substances will 

 have to be as completely struck out of 

 the list of simple elements as potash or 

 soda. There are also several of the acids 

 which are still admitted into the same 

 catalogue, but whose pretensions are 

 every day becoming still more doubtful, 

 and of which, on this very account, we 

 have taken no notice, though we shall 

 have occasion to advert to them, and 

 especially the muriatic acid, as we pro- 

 ceed. See LIGHT, CALOHIC, ELECTRICI- 

 xr, &c. 



PART II. 



PHARMACEUTICAL PREPARATIONS. 



The classes into which these are divided 

 have a considerable difference, as well 

 in number as in arrangement, in our dif- 

 ferent collegiate Pharmacopoeias. That 

 of the London College in present use is 

 become perfectly obsolete, both in order 

 and nomenclature. To the nomenclature 

 of the Edinburgh we have little to object, 

 but cannot altogether approve of its or- 

 der. Why the Sulphurea should lead the 

 way, and be so far separated from the Me- 

 tallica, with which they are so intimately 

 connected by nature, we know not. We 

 have reason to believe, that the forth- 

 coming Pharmacopoeia of the London 

 College, will, in this, as well as in several 

 other respects, evince a more systematic 

 attention. In the mean time, while we 

 give the general heads of both, we shall 

 take the liberty of arranging them in the 

 following manner: 



1. Acida, acids. 



2. Alkalina, alkalines. 



3. Terrea, earths. 



4. Sulphurea, sulphureous prepara- 



tions. 



5. Metallica, metalline preparations. 



6. Olea fixata, fixed oils. 



7., Aquse distillatse, distilled waters. 



8. Olea volatilia, volatile oils. 



9. Spiritus distillati, distilled spirits. 



10. Decocta, decoctions. 



11. Infusa, infusions. 



12. Syrupi, syrups. 



13. Meliita, medicated honeys. 



14. Misturse et emulsiones, mixtures 

 and emulsions. 



15. Aceta, medicated vinegars. 



16. Tincturw, tinctures. 



17. JEtherea, ethereal* and alcohols, 



18. Vina, medicated wines. 



19. Extracta, extracts. 



20. Pulveres, powders. 



21. Confectiones, confections. 



22. Trochisci, troches. 



23. Pilul*, pills. 



24. Cataplasmata, cataplasms. 



25. Linimenta, liniments. 



26. Unguenta, ointments. 



27. Cerata, cerates. 



28. Emplastra, plasters. 



CLASS I. Acida. ACIDS. 



The preparations under this name 

 chiefly in use, and for which forms are 

 given in the modern College Dispensa- 

 tories, are 



Sulphuric, Edin. 



diluted, Edin. Lond. 



Vitriolic diluted, Edin. Lond. 



Nitric, Edin. 



Nitrous, Lond. Dubl. 



diluted, Lond. Dubl. 



Muriatic, Edin. Lond. Dubl. 



Acetous, Lond. Edin. acetum distil. 

 Dubl. 



Benzoic, Edin. Flores Benz,oes, Lond. 



Succinic, Edin. oleum succini, Lond. 



Aqua aeris fixi, Dubl. water impregnat- 

 ed with fixed air. 



Nitrous acid is frequently impure. Sul- 

 phuric acid is easily got rid of by re-distil- 

 ling the nitrous acid from a small quan- 

 tity of nitrate of potash. But its presence 

 is not indicated when nitrous acid forms 

 a precipitate with nitrate of baryte, as 

 affirmed by almost all chemical authors ; 

 for nitrate of baryte was discovered by Mr, 

 Hume to be insoluble in nitrous acid. 



Muriatic acid is detected by the preci- 

 pitate formed with nitrate of silver, and 

 may be separated by dropping into the ni- 

 trous acid a solution of nitrate of silver, as 

 long as it forms any precipitate, and draw- 

 ing off the nitrous acid by distillation. 



The general properties of nitrous acid 

 have been already noticed. Mr. Davy has 

 shewn, that it is a compound of nitric acid 

 and nitric oxide, and that by additional 

 doses of the last constituent, its colour is 

 successively changed, from yellow to 

 orange, olive-green, and blue-green, and 

 its specific gravity is diminished. 



Vinegar may be distilled either in a 

 common still or in a retort. The better 

 kinds of wine-vinegar should be used. In- 

 deed, with the best kind of vinegar, if the 



