Notes on Glycerine. 639 
volatility, fluidity, and irritant action of alcoholic and 
ethereal preparations are opposed to their general use; and 
fatty substances are open to the objections that they pos- 
sess only a limited power of penetration, that they do not 
dissolve many chemical compounds, that they stain and | 
-discolour the patient’s skin and clothing, and that they 
soon become rancid. None of these objections exist as 
regards glycerine, and it is consequently largely employed 
in making ointments, liniments, lotions, &c. 
By mixing powdered gum-arabic with glycerine, in the 
proportion of four of the latter to one of the former, Cap 
and Garot have succeeded in making a compound which, 
when spread upon linen, forms excellent plasters, firmly 
adhesive, yet at the same time retaining their flexibility. 
Any of the numerous substances soluble in glycerine can be 
_ introduced into these plasters. Collodion may be much 
improved by adding a small proportion of glycerine to the 
common collodion, 2 to 100 parts; this addition is suf- 
ficient to impart considerable suppleness and flexibility 
to the collodion, and to prevent its cracking and drawing up 
the skin. Another useful purpose to which glycerine may 
be applied is to prevent the drying and hardening of poul- 
tices, a small quantity of the glycerine added to the paste of 
which they are composed having the effect of keeping them 
moist for a longtime. A mustard poultice, superior in its 
action to any prepared in the ordinary way, may be made 
by mixing together three drachms of glycerine, two drachms 
and a half of starch, and ten or more drops of essence of 
mustard. This may be spread upon a fold of linen, and, 
when applied, acts very quickly. Hundreds of other phar- 
maceutical uses to which glycerine may be advantageously 
put might be enumerated, but I have written enough to 
show its applicability to the improved preparation of 
numerous external medications. 
Moreover, in the case of pharmaceutical preparations in- 
tended for internal use, glycerine has been’ found superior 
to water and other excipients, owing to its capability of 
continuing undecomposed for almost any length of time. 
This peculiar property of remaining unaltered in consti- 
tution and of preventing the decomposition of substances 
placed in it, has led toa trial of glycerine as a means of 
preserving provisions. The chief drawbacks to its extensive 
adoption are, firstly, the expense of the glycerine as com- 
pared with some other processes, and, secondly, the very 
sweet flavour which it communicates to the meat. In great 
measure the latter fault may be obviated by carefully 
