80  Abstracts  from  the  French  Journals.  {AmFebT,im&rm' 
Cacao  butter,  2*50  gin.  to  5  gm.  ;  glycerin,  1  gut.  to  2  gm.  ;  gum 
tragacanth,  2  cgm.  to  4  cgm.  2.  Glycerin,  90  parts ;  medicinal  soap 
and  mutton  suet,  of  each  5  parts.  Dissolve  the  soap  in  the  glycerin 
and  add  the  suet ;  melt  and  stir ;  pour  into  molds  and  let  stand  in  a 
cold  place  for  24  hours.    See  also  Am.  Jour.  Phar.,  1§88,  p.  560. 
Lanolin  in  Suppositories.— According  to  M.  L.  Broutin,  Bull. 
Com.,  Nov.,  1888,  lanolin  greatly  facilitates  the  introduction  into  suppo- 
sitories, of  extracts  or  other  substances  soluble  in  water.  He  thinks 
that  when  the  choice  of  an  excipient  is  left  to  the  pharmacist,  he  may 
properly  replace  a  small  quantity  of  the  cacao  butter  with  lanolin. 
The  following  formula  is  cited  as  having  given  excellent  results :  Dry 
extract  of  hamamelis,  1*75  gm. ;  lanolin,  9  gm. ;  cacao  butter,  90  gm. ; 
for  25  suppositories.  The  extract  is  heated  with  a  sufficient  quantity 
of  water,  to  which  the  melted  butter  is  added  by  degrees.  The  mass 
should  be  run  on  as  soon  as  it  commences  to  thicken.  The  suppo- 
sitories are  entirely  homogenous. 
Injection  Brou. — The  Jour,  de  Phar.  et  de  Chim.,  Jan.  1,  gives 
the  formula  as  follows :  Make  an  infusion  with :  Crude  opium,  50 
cgm. ;  catechu,  50  cgm. ;  saffron,  1  gm. ;  boiling  water,  200  gm. 
Filter,  and  add  :  Acetate  of  lead,  1*50  gm. ;  sulphate  of  zinc,  3  gm. 
Ratafia  of  Cacao. — Dr.  L.  Jeannel  having  made  this  prepara- 
tion in  accordance  with  Guibourt's  formula,  as  given  in  FOfficine,  ob- 
tained unsatisfactory  results.  After  trying  several  combinations  he  has 
arrived  at  the  following,  which  he  recommends  :  Cacao  (bruised  and 
torrefied),  750  gm. ;  sliced  vanilla  2  gm. ;  alcohol  of  56  per  cent.  4000. 
Macerate  for  15  days ;  strain  ;  add  to  the  residuum,  boiling  distilled 
water,  1,100.  Leave  to  cool ;  add  to  the  infusion,  crushed  sugar,  1300. 
Dissolve,  mix  with  the  alcoholic  liquor,  and  filter. — Bull.  Com.,  Dec. 
1888. 
Arrack  or  Yaraque.—  In  a  communication  to  the  AcadSmie 
des  Sciences,  M.  V.  Marcano  states  that  the  natives  of  upper  Orinoco 
make  arrack  from  the  root  of  Manihot  utilissima  or  cassava.  It  is 
dampened,  covered  with  banana  leaves  and  allowed  to  stand  for  sev- 
eral days.  The  substance  is  then  bruised  and  placed  in  a  cylinder 
woven  with  banana  leaves  and  having  an  opening  at  the  bottom. 
From  this  aperture  a  thick,  syrupy  liquid  runs  slowly  and  is  col- 
lected. The  day  before  arrack  is  wanted,  a  bitter  aromatic  infusion 
is  introduced  at  the  top  of  the  cylinder.  The  resultant  liquor  fer- 
ments very  energetically  and  gives  an  intoxicating  drink.  Among 
