PHARMACEUTICAL  OBSERVATIONS  ON  BUCHU.  485 
Cadet's  analysis  gave  volatile  oil,  0.665 ;  gum,  21.17;  extract- 
ive, 5.17 ;  chlorophylle,  1.10 ;  resin,  2.151 ;  lignin  &c. ,  69.744. 
The  author  obtained  a  highly  volatile  oil  by  distilling  the  leaves 
with  water.  It  had  a  mint-like  odor,  reddish-brown  color,  and 
aromatic,  warm,  pungent  taste,  with  a  sweetish  rather  pleasant 
after  taste.  It  is  yielded  in  the  proportion  of  |th  of  one  per 
cent.  This  volatile  oil  is  lighter  than  water.  In  distilling  buchu, 
the  oil  comes  over  with  the  first  portions  of  water,  and  hence  the 
process  should  not  be  continued  too  long.  He  also  «  obtained  an 
extractive  matter  by  precipitating  the  alcoholic  and  watery  solu- 
tion by  infusion  of  galls.  It  is  dark  green,  slightly  bitter,  nearly 
odorless,  insoluble  in  cold  water,  but  soluble  in  alcohol,  ether,  and 
a  weak  solution  of  carbonate  of  potassa." 
The  author  then  alludes  to  the  medical  properties  of  the  drug 
and  the  several  pharmaceutical  preparations  which  have  been 
suggested,  and  makes  the  following  critical  remarks  on  the  pub- 
lished formula  for  the  fluid  extract  of  buchu,  viz : 
A  preparation  called  "  The  Fluid  Extract  of  Buchu  "  was  sug- 
gested by  Prof.  William  Procter,  Jr.,  of  this  city,  who  published  a 
formula  for  it  in  the  American  Journal  of  Pharmacy,  vol.  xiv. 
page  86,  of  which  the  following  is  a  copy : 
"Take  of  Buchu  leaves,  ifviij.(Troy.) 
Alcohol,  f-Jxyj; 
Water,  q.  a. 
Reduce  the  leaves  to  coarse  powder,  moisten  them  in  a  covered  vessel  with 
f.^  12  of  the  alcohol,  macerate  them  for  six  hours,  and  introduce  the  mass 
into  a  suitable  displacer.  When  the  clear  fluid  has  ceased  to  drip,  add  the 
remaining  alcohol  mixed  with  four  fluid  ounces  of  water  gradually,  until 
the  displaced  alcoholic  liquid  amounts  to  twelve  fluid  ounces,  which  is  set 
aside  until  reduced  to  six  fluid  ounces  by  spontaneous  evaporation.  The 
residue  in  the  displacer  is  then  treated  with  a  pint  of  cold  water  by  macera- 
tion for  twelve  hours,  and  subjected  to  pressure  until  a  pint  of  fluid  is  ob- 
tained. (Displacement  may  be  resorted  to,  but  the  mucilage  renders  it 
ineligible.)  This  is  evaporated  to  ten  fluid  ounces  mixed  with  the  six  fluid 
ounces  of  evaporated  tincture,  and  after  occasional  agitation  for  several 
days  may  be  filtered  or  strained  to  remove  the  undissolved  resinous  and  gummy 
matter.  Thus  prepared  it  had  a  dark  brown  color,  a  strong  and  rather 
pungent  taste  of  buchu,  and  is  administered  in  the  doses  of  one  or  two  tea- 
spoonsful,  which  represent  one  half  or  one  dram  of  the  leaves.  Another 
extract  was  prepared  by  him  by  evaporating  the  tincture  to  four  fluid  ounces, 
