Ams^78arm }  Cold. Process  for  Syrups.  443 
COLD  PROCESS  FOR  SYRUPS. 
By  R.  H.  B.  Hunstock,  Ph.  G. 
Abstract  of  a  paper  read  before  the  Alumni  Asso.  of  the  St.  Louis  College  of  Pharmacy. 
To  improve  this  class  of  preparations,  and  to  bring  them  as  near  as 
possible  to  a  state  of  perfection,  an  entire  change  in  the  mode  of  pre- 
paration is  necessary.  The  reformatory  process  that  I  propose  to  bring; 
to  your  notice  this  evening  is  by  no  means  a  new  one;  Mr.  Orinski, 
in  the  "Druggists'  Circular"  for  March,  1871,  refers  to  it,  and  the 
"  American  Journal  of  Pharmacy"  for  September,  1875,  contains  rather 
a  concise  explanation  of  the  workings  of  the  process  and  directions 
for  its  application,  written  by  myself.  This  process  is  mainly  peculiar 
in  this  respect,  that  in  the  manufacture  of  syrups  heat  is  excluded. 
This,  of  itself,  is  plainly  shown  to  be  of  great  importance,  especially 
for  making  such  syrups  as  are  esteemed  for  their  delicate  flavor,  or 
have  as  the  important  medicinal  ingredient  a  volatile,  active  principle. 
To  explain  as  concisely  as  possible  the  necessary  steps  in  the  process 
I  will  take  simple  syrup.  Thirty-six  troyounces  of  sugar  are  to  be 
dissolved  in  twenty  fluidounces  of  distilled  water,  and  sufficient  distilled 
water  afterwards  added  to  make  the  whole  measure  forty-four  fluid- 
ounces  ;  the  solution  having  been  accomplished,  the  result  will  be 
simple  syrup  of  the  officinal  strength.  To  effect  this  solution  I  take 
a  one-gallon  percolator  of  the  ordinary  shape  and  introduce,  lightly,, 
into  the  lower  orifice  a  small  piece  of  sponge,  next  introduce  the 
sugar  (granulated),  and  upon  this  pour  the  water,  the  apparatus  being 
adapted  as  is  usual  in  the  process  of  percolation.  The  percolator 
may  be  covered  loosely  to  keep  out  flies  and  dust,  and  the  operation 
will  proceed  without  further  attention,  the  syrup  coming  through  drop 
by  drop.  If  it  should  be  necessary  to  use  crushed  sugar  the  percolator 
must  be  corked  at  the  lower  orifice,  the  sugar  and  water  introduced  and 
allowed  to  macerate  until  the  former  has  dissolved  down  to  half  its  bulky 
when  the  cork  may  be  removed  and  the  liquid  be  allowed  to  drop.  If, 
after  the  liquid  has  all  passed,  there  remain  a  quantity  of  undissolved 
sugar  in  the  percolator,  enough  may  be  poured  back  to  dissolve  it, 
afterwards  adding  sufficient  water  to  bring  the  whole  up  to  the  measure 
of  two  pints  and  twelve  fluidounces. 
To  be  successful  in  your  first  attempt  at  using  the  process,  you  must 
exercise  care  in  several  particulars,  viz.: 
