THE  AMERICAN 
JOURNAL  OF  PHARMACY 

AUGUST,  igo8 
BEEF,  WINE  AND  IRON.  ^ 
By  John  Phii.ups  Strkkt * 
The  writer  has  recently  examined  a  large  number  of  samples  of 
beef,  wine  and  iron,  and  the  results  secured  indicate  certain  important 
objections  to  the  method  of  preparation  recommended  in  the  last 
National  Formulary. 
It  is  rather  difficult  to  understand  the  reasons  for  the  admission 
of  a  preparation  of  such  doubtful  efficacy  into  the  Formulary.  For 
all  practical  purposes,  in  most  cases  it  is  nothing  more  than  a  sherry 
wine  of  more  or  less  questionable  quality,  to  which  has  been  added 
small  quantities  of  meat  extract  and  either  tincture  or  citrate  of 
iron.  Meat  extract  is  recognized  as  possessing  but  slight  nutritive 
value,  and  the  amount  used  in  the  preparation  of  beef,  wine  and  iron 
would  have  but  little  value  even  as  a  tonic  or  stimulant.  On  the 
other  hand,  the  iron  in  these  preparations  might  be  of  value  as  a 
tonic  during  convalescence  or  in  certain  blood  disorders,  but  it 
could  be  obtained  much  more  cheaply  and  could  be  used  much 
more  intelligently  in  other  forms  and  under  a  physician's  directions. 
The  use  of  such  materials  by  an  invalid  on  his  own  responsibility 
likewise  exposes  him  to  the  danger  of  acquiring  unconsciously  the 
habit  of  alcoholism. 
Because  of  the  scarcity  of  analytical  data  concerning  this  material, 
I  prepared  several  mixtures  according  to  the  directions  of  the 
Formulary,  and  also  with  some  modifications.  It  was  evident  at 
once  that  wide  variations  in  composition  might  arise  from  the 
*  Credit  for  the  analytical  work  is  shared  by  E.  M.  Bailey  and  H.  R.  Stevens. 
(355) 
