THE AUSTRALASIAN JOURNAL OF PHARMACY. 
293 
remark that, knowing emetine was soluble in acetic acid, I hoped to find that it 
would be extracted and held in suspension by wine with a large excess of tartaric 
or citric acids. In this, however, I was disappointed ; for, although my preparation, 
after maceration, remained apparently stable for a few days, deposition commenced 
and continued until the preparation was, in my opinion, practically useless. For 
over two years I have been experimenting on this difficult preparation, and I am 
happy to say I have succeeded perfectly, and I now give your readers the benefit 
of the result. My process, in making one gallon, is to coarsely powder 8 ounces 
of ipecacuanha root and macerate it in 64 fluid ounces of rectified spirit 60 o.p. 
for one week, shaking several times during each day. This produces a tincture 
of a fine sherry colour when filtered, and any slight loss is made up by 
percolating sufficient spirit through the root on the filter to make up 64 fluid 
ounces. I now dissolve 8 drachms (480 grains) either of tartaric or citric acids 
in 96 fluid ounces of good pale sherry, and to this I add the tincture of 
ipecacuanha, as above. Directly this is done a white, frothy substance appears 
on the surface, but on standing for a few hours it is deposited at the bottom of 
the vessel in the shape of very fine crystals. However, I do net wait for this 
as a rule, but at once proceed to filter. It takes some little time before the 
liquid comes through perfectly bright, but when it does so the result is a 
brilliant preparation. The crystalline deposit on the filter has been carefully 
examined, and found to consist mainly, if not entirely, of acid tartrate of 
potassium, without a particle of emetine, while the vin. ipecac., when tested for 
that alkaloid, shows that it is all held in permanent solution. It may be objected 
to this process that it is not, in the strict sense of the term, vin. ipecac., but that 
it partakes more of the character of a proof spirit tincture. A satisfactory tincture, 
however, cannot be made with proof spirit only, and this would not be accepted 
by the public generally as vin. ipecac. I accompany this with two samples, that 
labelled Ho. 1 containing tartaric acid, having been made a long time; whilst that 
labelled Ho. 2, containing citric acid, is of more recent manufacture. I would 
add one word of caution, and that is not to bring the accidulated wine into 
contact with the root, for if this is done a decomposing product will eventually 
be the result.” Remarks the Ed. Ph. J . : — “ The appearance of the two samples 
referred to is all that can be desired.” 
Sir Dyce Duckworth has been elected upon the Pharmacopoeia Committee, 
vice Sir Hy. Pitman, resigned. 
The Scientific American says : — “ There are not nearly as many secrets in 
hand treatment as people imagine. A little ammonia or borax in the water 
you wash your hands with, and that water just lukewarm, will keep 
the skin clean and soft. A little oatmeal mixed with the water will whiten 
the hands. Many people use glycerine on their hands when they go to bed, 
wearing gloves to keep the bedding clean ; but glycerine does not agree with 
every one. It makes some skins harsh and red. These people should rub their 
hands with dry oatmeal and wear gloves in bed. The best preparation for the 
hands at night is white of egg with a grain of alum dissolved in it. Quacks 
have a fancy name for it ; but all can make it and spread it over their hands, 
and the job is done. They also make the Roman toilet paste. It is merely 
white of egg, barley flour, and honey. They say it was used by the Romans in 
olden time. Any way, it is a first-rate thing ; but it is a sticky sort of stuff to 
use, and does not do the work any better than oatmeal. The roughest and hardest 
hands can be made soft and white in a month’s time by doctoring them a little 
at bed time, and all the tools you need are a nail brush, a bottle of ammonia, 
a box of powdered borax, and a little fine white sand to rub the staius off, or 
a cut of lemon, which will do even better.” 
