BITTER  WINE  OP  IRON. 
139 
posed  incompatible,  this  chalybeate  wine  constitutes  a  new 
medicine,  the  necessity  of  which  is  frequently  seen,  and  which, 
in  the  hands  of  physicians,  receives  numerous  useful  applica- 
tions. Fifty  grammes  of  this  wine  contain  one  gramme  citrate 
of  iron,  and  the  soluble  principles  of  three  grammes  of  quin- 
quina; the  quantity  may  be  increased  at  pleasure." 
The  introduction  into  this  city  of  a  preparation  combining 
the  properties  of  cinchona  and  iron  with  wine,  appears  to  be 
due  to  Peter  J.  Hassard,  who,  about  five  years  ago,  was  re- 
quested by  Dr.  J.  F.  Meigs  to  make  such  an  article;  he,  being 
familiar  with  the  extensive  use  made  by  empirics  of  citrate  of 
iron  and  quinine,  prepared  the  bitter  wine  of  iron  by  dissolving 
that  salt  in  sherry  wine,  adding  sugar  and  orange  as  flavor. 
In  the  American  Journal  of  Pharmacy  for  1861,  there  was 
published  a  formula  for  "Hubbell's  Bitter  Wine  of  Iron,"  made 
with  an  extract  of  bark  and  citrate  of  the  magnetic  oxide  of 
iron.  ("This  oxide  does  not  form  salts."  Fowne.)  As  is  re- 
marked by  Prof.  Procter,  only  the  salts  of  cinchona  bark  are 
contained  in  this  preparation,  and  it  would  be  equally  effective 
and  much  more  convenient  for  the  apothecary  to  make  it  from 
the  sulphates  of  quinia  and  cinchonia;  which  are  always  in  his 
shop. 
Upon  inquiry  among  several  of  the  leading  pharmaceutists 
of  Philadelphia,  I  find  much  difference  exists  as  to  the  mode 
of  making  "  Yinum  Ferri  Amarum."  Some  only  sell  the  old 
article  of  Dr.  Physick ;  others  use  ordinary  extract  of  cin- 
chona bark  and  citrate  of  iron,  adding  citric  acid  to  prevent 
blackening,  or  treating  the  solution  of  extract  with  carbonate  of 
iron,  and  filtering  out  the  tannate;  while  many  dissolve  the 
citrate  of  iron  and  quinine  in  wine.  This  latter  salt,  as  found 
in  commerce,  is  of  uncertain  strength,  and  objectionable  on  that 
account. 
The  points  to  be  considered  in  devising  a  formula  for  bitter 
wine  of  iron  are,  efficacy,  agreeability  of  taste  and  appearance, 
economy  and  convenience  of  preparation. 
The  salts  of  the  cinchonas  rank  highest  among  the  tonics, 
and  the  sulphate  of  cinchonia  is  considered  by  many  physicians 
