THE AUSTRALASIAN JOURNAL OF PHARMACY. 
9 
In conclusion, there is one feature of modern science which must not he lost sight 
of, and that is the cohesion and connection it is showing to exist between facts 
apparently the most remote. The science of life, for instance, the more it is studied, 
and the deeper we penetrate into its secrets, reveals a deep-seated connection with many 
processes formerly believed to be independent of its agency. Hence it is that the rapid 
advancement of biological science, while adding much to our knowledge of Nature, is 
likewise setting old facts before us in quite a new light. It is breaking down many of 
the barriers which at present separate the different sciences, and is sweeping into the 
biological net many phenomena otherwise outlying, scattered, and unconnected. Life 
has not only to do, according to recent research, with the so-called “ weathering ” of the 
rocks, and the preparation of the soil for the farmers’ operations by “Nature’s 
ploughmen,” as Darwin has styled earthworms, but it has even invaded the domain of 
chemistry, and that in a department of special interest to pharmacists. The conversion 
of the cell walls of plants into gum by the fermentative action set up by a fungus, and 
the conversion of urea into amnionic carbonate by a bacterial organism, are cases in 
point. Chemistry is likely to receive in the future much light upon many of its 
processes from the investigation of ferments — organic as well as inorganic — and the 
nitrification of the soil by the agency of bacteria is another striking example of how the 
chemical force is set in action by the presence of life. The science of life, in fact, is a 
sort of central pivot around which every other department of Nature revolves, and the 
modern study of Botany as a branch of Biology has exhibited the unity of life amid 
diversity of outward manifestation in a striking light. 
INFUSIONS. 
By James Brinsmead. 
How to make an infusion appears at first sight such an excessively easy matter that its preparation is 
in many pharmacies confided to beginners, who, in addition, are often left without a hint as to how it 
should be done. 
Wo who have resided a few years in Australia know pretty well the state of mind the “ Kitchen 
Fairy ” is in by the quality of the cup of tea she deigns to provide for us. Be the herb ever so 
delicately flavoured, she knows well how to spoil it, and will often do so on small provocation. 
It is the same with many apprentices, too often, also, with many who should know better. The 
hot water is simply thrown on the herb or bark, and the resulting infusion, when cold, strained. 
An infusion, when prepared with proper care, is doubtless one of the best forms of administering 
certain drugs, and I purpose therefore, in a few words, to show how it can be done at a minimum of 
expense, trouble, and time, compatible with good and never varying results. 
Owing to the carelessness of preparation there is often a noticeable difference in the appearance 
of mixtures prepared on different dates or in different pharmacies from the same prescrijdion, so 
much so that the patient sometimes becomes dissatisfied and naturally suspects something wrong. 
In establishments doing a good dispensing trade it is very convenient to prepare the more com- 
monly used infusions early in the day, but in many pharmacies to do so would be both waste of 
time and material. Whatever may be the individual opinion as to the employment of the concen- 
trated preparations, there are drugs which, if exhibited in that form, would be practically useless, 
and, as a consequence, the object of the doctor in prescribing them would be defeated. Take, for 
instance, Buchu, and compare the aroma of its infusion, carefully manipulated, with the unsightly 
liquid produced by diluting the concentrated infusion with water ! 
The plan I have adopted, and found to answer admirably, is to take an ordinary pint pot with lip 
(for small quantities), a funnel, and a filtering paper; fold the paper twice .only, place it within the 
funnel in the usual manner, and both into the jug to be used as the recipient for the infusion. 
After having carefully washed the filter with boiling water from a little kettle, gently pack the 
drug or drugs to be operated upon, and then very slowly pour the boiling water over them — in fact, 
make the infusion by displacement. In this manner nearly all the infusions of the P.B. (except, of 
course, Quassia and Calumba) can be prepared in a few minutes, provided the different leaves, barks, 
etc., needed be kept ready bruised for use. No straining being required, the infusion can be poured 
into the bottle as soon as sufficiently cool. 
When, as it sometimes happens, a prescription is presented on which appears Inf. Kr am erne, and 
at the same time you are informed that “I must be at the station in fifteen minutes,” what to do 
well and quickly becomes a difficult question if some better method than that laid down in the P.B. 
cannot be found. The hints given by Squire in his Companion upon the Conservation of 
Infusions are of real practical value, but his infusion pot, if every size is bought, is expensive, 
frequently broken, and troublesome to keep clean. 
The foregoing plan can also be utilised for the preparation of black coffee, “ superior to that 
in common use,” which, if made strong, will keep nearly a week in the hottest weather. 
Patients in this exciting climate are far less patient than in moist England, and don’t like to 
wait an hour or two for a mixture, and this fact, Mr. Editor, must be my apology for what I might 
almost term a plea for good infusions quickly prepared. 
