ON  LIQUOR  FERRI  PERACETATIS. 
309 
It  is  a  matter  of  congratulation,  that  we  have  at  last  an 
article  which  may  be  used  for  all  purposes,  even  the  most  deli- 
cate, with  entire  satisfaction.  The  article  is  also  cheaper  than 
Price's. 
ON  LIQUOR  FERRI  PERACETATIS. 
By  William  Procter,  Jr. 
A  tincture  of  acetate  of  iron  has  long  been  known  as  an 
officinal  of  the  Dublin  Pharmacopoeia,  made  by  double  decompo- 
sition, between  alcoholic  solutions  of  the  ter-sulphate  of  iron 
and  of  acetate  of  potassa. 
Recently  Dr.  W.  R.  Basham,  of  Westminster  Hospital,  Lon- 
don, in  Lancet,  Jan.  28th,  1860,  has  suggested  a  new  form  of 
acetate  of  iron,  which  he  has  found  to  answer  remarkably  in 
many  cases  where  other  preparations  of  iron  have  disagreed  with 
the  patient,  or  have  excited  disgust.  This  solution  is  made 
from  the  officinal  tincture  of  the  chloride  of  iron  and  solution 
of  acetate  of  ammonia,  and  was  brought  to  my  notice  by  Dr. 
John  F.  Meigs,  who  has  frequently  prescribed  it. 
Take  of  Tinct.  of  chloride  of  iron,  (U.S. P.)  three  fluid  drachms. 
Solution  of  acetate  of  ammonia,  three  fluid  ounces. 
Syrup  of  orange  peel,,  (or  other  syrup)  a  fluid  ounce. 
Acetic  acid,  ten  minims. 
Mix. 
Of  this  solution  the  dose  is  a  dessert-spoonful  three  or  four 
times  a  day. 
The  chemical  affinities  result  in  the  formation  of  peracetate 
of  iron,  and  muriate  of  ammonia,  with  an  excess  of  acetate  of 
ammonia.  Its  impression  on  the  palate,  though  astringent,  is 
but  slightly  ferruginous,  and  has  none  of  the  inky  taste  of  the 
chloride.  When  made  without  the  free  acetic  acid,  the  solution 
undergoes  change  much  sooner  than  with  it.  The  preparation 
has  the  deep  ruby  red  color  of  a  solution  of  acetate  of  iron,  and 
has  a  tendency  to  change  by  keeping.  To  give  greater  perma- 
nancy,  and  a  more  agreeable  taste,  I  have,  after  a  variety  of  ex- 
