22 
ON  LIQUOR  FERRI  IODIDI. 
ON  LIQUOR  FERRI  IODIDI, 
AND 
ON  A  NEW  COxMPOUND  OF  IODINE  AND  SUGAR. 
By  E.  Fougera,  Pharmaceutist,  New  York  and  Brooklyn. 
The  numberless  formulas  proposed  every  day  by  pharmaceu- 
tists and  manufacturing  chemists,  are  a  sufficient  proof  of  the 
difficulty  of  preserving  the  iodide  of  iron  free  of  decomposition, 
and  also  of  the  non-success  of  the  previous  recipes. 
In  the  November  number  of  this  Journal,  Mr.  W.  C.  Chap- 
man, a  gentleman  who  has  made  some  researches  in  this  favorite 
preparation,  states  that  he  has  found  no  better  recipe  than  the 
one  published  by  Dr.  Squibb,  an  eminent  manufacturing  chemist 
of  our  city  of  Brooklyn.  The  object  of  this  communication  is 
not  the  discussion  of  the  merits  of  his  article,  or  of  Dr.  Squibb's 
process,  but  to  give  a  new  and  simple  formula,  which  does  away 
with  all  the  cautions  for  filtration,  and  affords  at  the  same  time 
a  beautiful  light  green  liquor  of  the  iodide  of  iron,  very  easy  of 
preservation,  as  can  be  seen  by  the  two  accompanying  bottles, 
marked  Liquor  Ferri  Iodidi  U.  S. 
Since  1856,  I  have  tried,  in  my  leisure  hours,  to  prepare  an 
unchangeable  solution  of  iodide  of  iron,  and  was  not  a  long  time 
in  finding  out  that  the  modus  operandi  of  the  U.  S.  Pharma- 
copoeia was  defective,  nor  that  many  other  recipes  published  at 
different  times  were  not  much  better,  since  in  all  of  them  the 
combination  of  the  iodine  with  the  iron  is  effected  in  the  same 
manner,  viz :  by  throwing  all  of  the  iron  into  the  water  previous- 
ly mixed  with  the  iodine.  In  this  first  step  lies  the  difference 
between  my  formula  and  those  in  use. 
Every  chemist  is  aware  that  in  chemical  combination,  a  change 
of  temperature  will  sometimes  change  the  nature  of  a  product. 
Such  may  be  the  case  in  the  preparation  of  this  ferruginous  salt. 
From  all  my  experiments  I  have  come  to  the  conclusion : 
1st.  That  glycerin  has  very  little,  if  any,  superiority  over 
sugar,  for  the  preservation  of  the  ferruginous  liquor. 
2d.  That  the  Liquor  Ferri  Iodidi  freshly  made,  or  already 
undergoing  decomposition,  becomes  entirely  unchangeable,  by  a 
long  exposure  to  heat,  or  to  the  rays  of  the  sun,  even  if  the 
