496 
SUMBUL. 
Eberle, E. G., points out that extract of sumbul appears to be an 
unsatisfactory preparation. — Proc. Am. Pharm. Ass., 1906, v. 54, 
p. 450. 
Francis, John M., thinks the alcohol in the menstruum for fluid 
extract of sumbul insufficient to extract the resin properly. — Bull. 
Pharm., Detroit, 1906, v. 20, p. 12. 
Steele, J. Dutton, states that sumbul has been useful in temporarily 
relieving the discomfort attending gastric hyperacidity. — J. An. M. 
Ass., 1906, v. 47, p. 498. 
SUPPOSITORIA. 
Cook, E. Fullerton, reports that lYilliam W. Foster, jr., found. that 
the best method of preventing the adherence of cooled cacao butter 
base suppositories and their subsequent cracking when removed from 
the molds by force is by thorough cooling, provided the molds be 
clean, dry, and unscratched; if the molds be injured a 4 per cent 
alcoholic solution of castile soap, thinly spread upon the inner sur- 
face of the molds with a piece of absorbent cotton before cooling, is 
better than liquid petrolatum, lycopodium, or cornstarch. — Am. J. 
Pharm., Phila., 1906, v. 78, p. 417. 
Taylor, S., suggests the addition of from 1 to 2 per cent of sodium 
stearate to the oil of theobroma. This addition, the author states, does 
not materially raise the melting point of the base, but does allow of 
the addition of up to 30 per cent of water. — Year Book of Pharmacy, 
1906, pp. 262-264; also, Pharm. J., Fond., 1906, v. 23, p. 98. For 
discussion, see Ibid., 118. 
Cook, E. Fullerton, reports that Elmer E. Scatchard contributed 
a practical addition to the U. S. P. YIII process for the making of 
glycerinated gelatin. Instead of allowing the mass to cool in the 
dish, from which it is removed with considerable difficulty, he sug- 
gests that it be poured upon glass plates, slightly oiled with liquid 
petrolatum, and there allowed to cool. It may be removed from the 
plate without difficulty and cut into pieces for preservation in stock 
bottles. A general formula is given.— Am. J. Pharm., Phila., 1906, 
v. 78, p. 419. 
SYRUPI. 
Francis, John M., calls attention to the need of greater care in the 
preparation of syrups and especially to two essentials : None but the 
best of sugar is good enough; it should be clean, hard, and bright 
colored, and by all means tested for the presence of reducing sugars ; 
it should be present in proper proportions to avail of its preservative 
action ; if too thin, it readily^ ferments ; if too thick, it crystallizes. * 
