TINCTURA. 



75 



Prepare the official Tinctura Rhei Aromatica by "Type Process P" (percolation) : 

 Mix 30 Gm. rhubarb, 6 Gm. saigon cinnamon, 6 Gm. clove, and 3 Gm. myristica (all in 

 No. 40 powder). Make a menstruum consisting of 15 mils glycerin, 75 mils alcohol, 

 and 60 mils water ; with this mixture make the combined powders evenly and distinctly 

 damp, transfer to a percolator, and let stand covered for 6 hours ; then pack it firmly, 

 saturate it with the menstruum so a stratum of liquid lies above the powders. Close 

 lower orifice, cover tightly, and let maceration continue 24 hours. Then permit perco- 

 lation to proceed slowly, gradually adding enough dilute alcohol to make the total 

 equal 150 mils. 



Note: Appearance Odor 



Color 



Taste 



In 15 mils of this Aromatic Tincture of Rhubarb dissolve o.i Gm. potassium car- 

 bonate ; then add 85 mils syrup ; mix thoroughly. 



Is the product (aromatic syrup of rhubarb) acceptable to taste and' smell? 



There are 54 official Tinctures. Of this large number, two are really 'liquors 

 (Iodine and Ferric Chloride) ; fifteen are mere flavoring agents, of which six only are 

 of much use ; fourteen of the Tinctures have a well-recognized utility ; while the remain- 

 ing thirty-two might as well be discarded.' 



Group A consists of the recognizedly useful Tinctures, all of which are of 10% 

 strength, except the Tinctures of Hydrastis and Rhubarb, which are 20%. 



