On the Preservation of Medicines. 
211 
" All the syrups, with the exception of some acid or alco- 
holic, are very difficult to keep from the variations of tempera- 
ture. It may be said, that fermentation is the only kind of 
alteration they experience, for I do not consider as such, the 
mouldiness that may be perceived upon their surface. On 
the contrary, it is worthy of remark, that mouldiness is a 
sure sign of non fermentation. In fact, I have never seen a 
syrup ferment when covered with mould ; the one always ap- 
peared to the exclusion of the other, for as is well known, 
and as Baume has observed, mouldiness changes nothing of 
the quality of syrups, since it is light and superficial. I often 
induce its appearance on syrups, which I purpose to keep 
for long time, or of which a quantity is prepared at certain 
seasons, as that of violets, and asparagus tops." 
It is a fact deserving of being better known, that syrups 
prepared by alcoholic maceration after the manner recom- 
mended for our compound syrup of sarsaparilla, are not so 
liable to fermentation, and are of easy preservation. Mr. 
Durand has practised for a number of years past this mode 
of preparation, particularly for such syrups as are made from 
roots, abounding in mucilaginous matters, and which most 
readily ferment from contact with the air, as the compound 
syrup of squill, &c. When made in this way, the fecula 
and inert portions are got rid of, and besides producing a 
neater and more active preparation, it will keep for a length of 
time. So certain is the effect of the hive syrup thus made, that 
a few drops of it is sufficient to vomit a child, while it is often 
complained, that a teaspoonful of the syrup made in the ordi- 
nary way failed to act as an emetic. It is a mistaken notion, 
to attribute its certainty as some do, to alcohol contained in 
it, for the alcohol is entirely driven off in the evaporation. 
Gum Arabic syrup, and all those made from fruits, rapidly 
ferment after a short exposure. They should be boiled to 
31° Baume, and if put, immediately after cooling, in bottles 
completely drained of the water with which they have been 
washed, then well corked, and afterwards placed in a cool 
cellar upon their sides, they will keep good. The test of ex- 
