332 
PHARMACEUTICAL MEETING. 
those aromatics in bulk. In 1863. three years later, the subject of aromatic con¬ 
fection in powder was again brought before the notice of pharmaceutists at one 
of our evening meetings, the development of a fine yellow colour being the point 
of interest, but after some conversation, the discussion ceased, as the introducer 
did not state in full the modus operandi; although this was supposed to have 
been generally known amongst pharmaceutists, it has never, I believe, found its 
way into print, and that is one reason why I have re-introduced it; another is, 
that many of our younger workers may never have heard of the bright yellow 
powder; and again, having stated how it may be prepared, I shall proceed to 
offer a reason why, in my opinion, it should not be so made. The plan which 
I have followed, is to make a strong infusion of the saffron, using only sufficient 
water to soak it well, the liquor when cold is strained off and mixed with the 
chalk, and the two are dried together and afterwards powdered, the saffron 
from which the infusion was poured off is to be rubbed up with the lump 
sugar ; these are to be thoroughly dried and powdered, and lastly, with the chalk 
containing the product of the infusion incorporated with the other ingredients, 
and passed through a fine sieve, and in this way may be obtained the yellow aro¬ 
matic chalk powder, alias aromatic confection. This powder, when mixed with 
a liquid, to form a draught or mixture, does apparently give out its colour more 
rapidly, but it is not in reality so great as that of the ordinary powder w hen 
well rubbed up with a liquid and made into a draught. In the louger process of 
drying the moistened substance, the colour is partially destroyed, and, another 
point worthy of note, the aroma of the saffron is very much diminished. 1 prefer 
the use of the clove and nutmeg in powder to the essential oils, as I believe they 
are in that condition pleasanter and more grateful. I stand committed in favour 
of the Pharmacopoeia preparation as it is, with but one exception, and that is 
the increased quantity of saffron ordered, a substance of a costly nature, offer¬ 
ing great temptation to adulteration, and, according to modern writers generally, 
chiefly used for the sake of its colour ; surely a little less colour and more profit 
would not be altogether inconsistent with the production of a remedy equally 
useful if not quite so pretty. 
The P. B. preparation contains nearly half as much more saffron as the P. L. 
did, having 3 oz. of saffron in 50 against 2 oz. in 47^. 
I should be the last to recommend economy, if any good could be obtained by 
liberality; at the same time, I cannot help condemning extravagance unaccom¬ 
panied by a corresponding advantage. 
I will now draw your attention to another preparation in common use, though 
not a Pharmacopoeia one. I allude to the Lac Amygdalae Amarse, frequently 
prescribed in combination with or as a vehicle for other remedies, and used as a 
lotion. In preparing this milk, the almonds are almost if not always directed 
to be blanched, under the supposition, I presume, that a whiter product will re¬ 
sult; the process of blanching, if hot water be not handy, occupies an amount 
of time which is sometimes highly inconvenient. This may be avoided by sim¬ 
ply washing off the dust and dirt from the almonds with cold water and wiping 
them with a clean cloth ; the milk prepared from these unblanched almonds will 
be as white as that made from the blanched ; the seed-coats may contain a minute 
portion of tannic acid, but so small as to be unobjectionable, whereas of colour 
taken up there is no appreciable quantity. Any one more than ordinarily dis¬ 
posed to criticize may observe that the milk prepared from the unblanched al¬ 
monds is not quite as white as that from the blanched, and such a remark would 
be correct, but the difference is so slight that, practically speaking, it goes for 
nothing; but to what is it due? to the greater density and opacity of the fluid. 
A larger amount of miscible material is obtained from the unblauched than from 
the blanched almonds; unblanched and dry they can be quickly reduced to a 
coarse powder, and more effectually broken up than the semi-moistened slippery 
