Amsep?%87h8!rm'}         Syrups  vs.  Cold  Percolation.  445 
a  very  excellent  result.  In  the  first  place,  make  a  concentrated  tincture 
of  orange  from  the  fresh  peel,  recently  dried  and  ground,  of  the 
strength  of  eight  troyounces  to  the  pint,  using  a  menstruum  of  three 
parts  alcohol  and  one  part  water,  then 
Take  of  Concentrated  tincture  of  orange,  .  ^5lv- 
Carbonate  of  magnesium,  .  .  3vi. 
Sugar  (granulated),    .  .  .  ^xxviii. 
Water,  q.  s. 
Triturate  the  tincture  with  the  magnesium  and  one  and  a  half  troy- 
ounce  of  sugar  in  a  mortar,  gradually  adding  eight  fluidounces  of 
water  during  the  trituration.  Pour  this  upon  a  filter  and  add  from  time 
to  time  sufficient  water  through  the  filter  to  make  the  filtrate  measure 
sixteen  fluidounces.  Pour  the  filtrate  upon  the  sugar  contained  in  a 
percolator,  and  proceed  as  in  the  case  of  simple  syrup. 
Syrup  of  iodide  of  iron,  made  as  follows,  gives  a  good  result : 
Take  of  Iodine,  ....  ^ii. 
Iron  wire  (cut),         .  .  .  gr.ccc 
Distilled  water,  q.  s. 
Sugar,  ....  ^xiiiss. 
Mix  the  iodine,  iron  and  three  fluidounces  of  distilled  water  in  a 
suitable  glass  vessel,  and  set  aside  until  the  reaction  ceases  and  the 
combination  is  complete  ;  filter  the  solution  and  add  six  fluidounces 
distilled  water  to  the  filtrate.  Pour  this  upon  the  sugar  contained  in  a 
covered  percolator,  and  which  has  been  adapted  to  an  air-tight  receiver  -y 
allow  to  drop  slowly,  and  when  the  liquid  has  passed  and  the  sugar  is 
all  dissolved  add  sufficient  distilled  water  to  make  the  whole  measure 
twenty  fluidounces.  This  gives  a  syrup  alike  in  character  and  strength 
to  the  officinal  and  requiring  only  the  same  precautions  for  its 
preservation. 
SYRUPS  vs.  COLD  PERCOLATION. 
By  Wm.  C.  Bolm,  Ph.G. 
Abstract  of  a  paper  read  before  the  Alumni  Asso.  of  the  St.  Louis  College  oj  Pharmay, 
I  propose  to  show  that  the  cold  process  for  making  syrups  is  not 
what  we  want,  that  it  has  been  weighed  and  found  wanting. 
It  is  claimed  that  in  making  simple  syrup  by  this  process  it  will  be 
clear,  transparent  and  of  an  unvarying  consistency,  because  it  is  of  the 
same  temperature  as  the  surrounding  air.    I  admit  that  it  will  be  clear 
