94 
EDITORIAL. 
evolved the extract is deterioriated. If the manipulators of the "United 
Society" will attend to these hints, as to season of collection, and will re- 
move the albumen and chlorophylle from the juice before evaporation in 
their vaccuum apparatus, they will be able to produce an extract decidedly 
superior to the one now examined, although this is greatly superior to much 
that is in the market. 
The Extract of Stramonium, except in containing the chlorophylle and albu- 
men, and in being rather too soft, is an excellent preparation. We are aware 
that many apothecaries prefer these extracts of juices to be green, and look 
upon the greenness of the color as an index of the careful preparation of the 
extract; but it is contrary to the pharmacopoeia to retain those substances, 
and well conducted experiments by M. Solon, has proved the green coagu- 
lum formed in the juices by heat to be nearly inert, hence their presence 
only tends to enfeeble the proper extract. 
The inspissated juice of Beliadonna has a more herbaceous and less nar- 
cotic odor than the English, and contains the chlorophylle, but in other re- 
spects it appears carefully made. We are unprepared to speak of its thera- 
peutic value as compared with the English extract. 
The Extract of Belladonna, is a different article from the evaporated juice. 
We are not informed whether it is made from the dried plant with water, or 
from the recent plant with the assistance of the same solvent, Its odor is 
different and less powerful than the preceding; and evidently is not the offi- 
cinal preparation. 
The four remaining samples were Extracts of Dandelion. The first of these 
has a brown waxy colour, good consistence and the peculiar sub-bitter taste 
of the root. It was prepared by mixing the ground fresh roots with a portion 
of alcohol, expressing out the spirituous juice, and evaporating in vacuo, at 
120. It is one of the best samples of Extract of Dandelion we have seen. 
The second extract was prepared wholly from the fresh herbaceous tops, 
has a green colour, and sharp bitter taste. We do not know how it compares 
in medicinal qualities with the extract of the root, for which, however, it 
should not be substituted without an understanding with the prescribers. 
The third extract was made by macerating the ground fresh roots in hot 
water, evaporating to a syrup in vacuo, and finishing in the open air. It was 
a fair preparation, but not so good as the first. 
The last specimen was brown and transparent like treacle, and so sweet 
that the presence of sugar might be suspected. As it was said to be care- 
fully made, the roots must have undergone some change to have yielded 
such a product. It had the appearance and taste of an extract made by long 
boiling except that the colour was too light. ' 
Tt is one of the principal features of a well qualified manufacturing pharma- 
ceutist to be acquainted with the chemical constitution of the substances he 
manipulates with, to know which of their constituents are valuable and to 
be desired in the products, and the relations of solvents, and physical agents 
to those constituents. For this reason, in most cases, we think a regularly 
educated pharmaceutical chemist the fittest person to be engaged in this 
