230 
BRITISH PHARMACEUTICAL CONFERENCE. 
by cracking tlio seeds with a hammer on a marble slab, which operation is 
performed by women, the skins being blown away by a kind of fan ; they are 
then placed in the press which is lined with filtering-paper, pressure is applied 
very gently, and extends over several days, the oil is again filtered as it runs 
from the press, and is set aside that any little fecula still remaining may de¬ 
posit. Exposure to the sun is always avoided, from its tendency to produce 
rancidity. This oil is of a very pale colour, nearly odourless, and possesses 
hardly any taste. Unfortunately, the wholesale price of this oil is the same 
as the retail price of much that is sold in England, therefore very little can 
find its way into the English market. 
The variety of Italian castor oil prepared for exportation is made at all 
seasons of the year; very little care is taken in decorticating the seeds, which 
are triturated between stones into a paste before pressing, and steam heat 
applied during the process. Frequently they are beaten with the skins into 
a paste, and the oil then filtered through paper or flannel after having been 
mixed with animal charcoal, the filtering being conducted in a heated room. 
I have learnt from good authority that large quantities of East Indian 
seed are imported into Italy, and furnish much of the oil -exported from this 
country. 
The oil last mentioned has a much stronger odour, and more acrid taste, 
and is also more coloured than the first; but is less disagreeable (when from 
Italian seeds) than the Indian or American oils. With regard to the real 
question, as to the cause of the less nauseous taste of the “ Italian Oil,” I can 
only ascribe it to the fact of the oil being prepared from fresh seeds, well de¬ 
corticated, often not bruised, and without heat. The oil obtained from seeds 
three or four years old has a much stronger odour and taste, in fact the oil 
keeps sweet much longer when expressed than in the seeds. 
The variety exported, if prepared from fresh seeds and without much heat, 
enjoys to some extent the same properties, and is more active than the finest 
variety. 
The seeds themselves are sometimes used as a purgative, two seeds grated 
and taken in water having the same effect as an ounce of oil. 
The oil is often taken in the form of an emulsion. 1 oz. with 1 oz. of syrup, 
and \ oz. powdered gum are well mixed in a dry mortar, stirring always in 
the same direction. When it becomes sticky, a little peppermint or orange- 
flower water is added, and 4 oz. distilled water gradually stirred in. This 
forms a most elegant emulsion, with scarcely the slightest taste of the oil, it 
is called here, “ Olio cli Eicini a l’lnglese.” 
I fear that little service will be rendered to the Conference by this very im¬ 
perfect description of the Italian process for obtaining the oil, and must apo¬ 
logize for my neglect in not writing sooner. If at any time I can furnish you 
with any information respecting the processes here employed in the produc¬ 
tion of pharmaceutical products, I shall be most happy to do so. 
With much respect, 
Believe me, dear Sir, yours truly, 
John Phillips. 
EEPOET ON THE BEST EXCIPIENTS FOE FOEMING THE 
EESINS OF JALAP AND SCAMMONY IN PILLS. 
BY MR. T. J. HASSELBY. 
A doubt having been stated as to the applicability of these resins being 
formed into pills, the question was undertaken by the writer for examination. 
There have been difficulties met with, but only such as are common to the 
