KEVIEW OF THE FRENCH COHEX. 
387 
Such, then, is the framework of the ^ Codex Medicamentarius,’ and it is obvious that 
we can make hut little further progress in our examination of it to-night. What I first 
proposed was to dip into one part of it, that, namely, which is devoted to the galenical 
preparations ; but even that is too extensive, and perhaps, therefore, I shall be more 
likely to engage your attention, and to awaken the minds of the younger members of 
the Society to new lines of thought if I confine my remaining observations to the con¬ 
sideration of such of the galenical preparations as are not common to this country, con¬ 
cluding with a hasty review of the laws which govern the practice of pharmacy in 
France, 
Pulps. —In addition to the ordinary pulps for internal use,—three of which are officinal, 
namely, those of cassia, tamarinds, and prunes,—the Codex has others which, analogous 
in some respects to our poultices, are for external application. Formulae are given for 
hemlock, carrot, potato, and garlic pulps for external use. Cataplasmata constitute a 
distinct class. 
Tisanes. —Ptisans are drinks consisting of water but slightly medicated. They are 
prepared, according to the nature of the substance to be operated upon, either by solu¬ 
tion, maceration, digestion, or decoction, and are sweetened with liquorice root, honey, 
sugar, or syrup. They are extensively used in France, and are of endless variety. They 
are usually prepared only on demand, as they do not keep well. They are taken by the 
glass or cupful, and either hot or cold, according to the desired effect. The Codex has 
no less than seventy-one formulae for ptisans. Barley-water and linseed-tea are our 
chief examples of ptisans, but some of the mild vegetable infusions may also rank in the 
same class. 
Bouillons are light broths made with the flesh of animals, with or without the addi¬ 
tion of herbs. In this country the preparation of beef-tea, chicken-broth, and the like 
is left to the domestic culinary department, but there is doubtless much wisdom in pub¬ 
lishing authoritative formulae for them. The want of uniformity of strength and other 
characters of the sick-room diet of this country is much to be regretted. The Codex 
has formulae for several broths, such as veal, chicken, frog, turtle, and snail. Perhaps 
snail-broth may sound rather oddly in the ears of some of the younger members, but no 
doubt it has some commendable qualities. Should any member wish to try it, here is 
the formula for its preparation :— 
“ Flesh of the Vine Snail. . . . 120 grammes (1853 grains). 
Water. 1000 grammes (15,438 grains). 
Canadian Maidenhair .... 5 grammes (77‘2 grains). 
Throw the snails into boiling water, and allow them to remain there until they can be 
easily drawn from their shells. Eemove the entrails; wash the flesh in a little tepid 
water, and w'eigh it. Cut it into pieces, and cook it by means of a water bath for two 
hours in a covered vessel with^the prescribed quantity of water. Add the maidenhair; 
infuse for a quarter of an hour, and strain,” 
The Vine Snail ( = Escargot des Vignes = Limacon Helix pomatia, Linn.) 
is the well-known edible snail, met with abundantly in the gardens and vineyards of 
some parts of France. By many persons it is esteemed as a delicacy. In the south 
of France other species of the Helices are frequently used, such as H. aspera and H. 
vermiculata. Canadian Maidenhair is Adiantum pedatum, another species of the same 
genus being A. Capillus-Veneris, or Montpellier Maidenhair. 
Alcoholic Tinctures (Alcooles),—These tinctures are prepared by one of three pro¬ 
cesses—solution, maceration, or displacement. Alcohol of three strengths is used, ac¬ 
cording to the nature of the substances to be operated upon, namely, of the respective 
densities, -8956, -8483, and -8228. The tinctures are arranged in two classes, simple 
and compound; of the latter, one or two are exceedingly complex. Take, for example, 
the compound tincture of aloes {Elixir de Longue Vie\ w'hich consists, in the first place, 
of eight ingredients ; but as one of these ingredients is itself compounded of fifty-nine 
constituents, the life-prolonging elixir is, in reality, a compound of not less than sixty- 
six substances. Or, again, take the Vulnerary Tincture, which is composed of nineteen 
ingredients—namely, fresh leaves of absinth, angelica, basil, calamint, fennel, hyssop, 
sweet marjoram, balm, peppermint, common marjoram, rosemary, rue, savory, sage, wild 
thyme, and common thyme ; flowering tops of perforated St. John’s wort, and lavender, 
and, finally, alcohol. This does not look like hastening to simplicity; the most com- 
