574 
Warburg  s  Tincture. 
f  Am.  Jour.  Pharm. 
I   December.  1900. 
Macerate  all  of  the  above  ingredients  for  from  one  to  two  weeks 
or  longer  in  a  cool  place  (150  to  200  C),  with  occasional  agitation, 
with  9,000  c.c.  of  a  mixture  consisting  of : 
Alcohol   6,000  c.c. 
Water  ,  4,000  c.c. 
Then  decant  the  clear  liquid  and  forcibly  press  out  the  residue. 
Thoroughly  break  up  the  residue  and  wash  it  with  the  remainder 
(about  1,000  c.c.)  of  the  menstruum  and  again  press  it  forcibly. 
Filter  any  part  of  the  liquid  that  is  not  clear,  then  mix  the  clear 
liquids  and  measure. 
Then  add  : 
Quinine  sulfate  200  grammes. 
Determine  how  much  water  (four  volumes)  and  alcohol  (six  vol- 
umes) will  be  necessary  to  make  10,000  c.c.  of  tincture.  Mix  the 
quantity  of  water  necessary  with 
Sulfuric  acid  (cone.  U.S. P.)  22  grammes. 
and  add  this  to  the  tincture.  Finally,  add  the  quantity  of  alcohol 
necessary  to  make  10,000  c.c.  of  tincture  and  mix.  Filtering  is  un- 
necessary. 
The  tincture  should  be  prepared  during  the  cold  season  of  the 
year,  if  convenient. 
It  has  been  stated  (see  above)  that  the  chalk  is  used  "  to  correct 
the  otherwise  extremely  acrid  taste  of  the  tincture."  If  it  actually 
changes  the  taste  has  not  been  determined  by  the  writer.  It  was 
observed,  however,  that  the  tincture,  before  adding  the  quinine  sul- 
fate and  sulfuric  acid  (or  quinine  bisulfate),  has  a  distinct  acid  reac- 
tion toward  not  very  sensitive  blue  litmus  paper,  and  that  the  marc 
effervesced  strongly  on  the  addition  of  hydrochloric  acid,  showing 
that  at  least  considerable  of  the  calcium  carbonate  remained  un- 
changed. It  has  not  been  considered  of  sufficient  importance  to 
determine  if  the  calcium  carbonate  neutralized  any  part  of  the  acids 
or  acid  resin  that  are  present  in  the  drugs  employed. 
A  tincture  prepared  according  to  the  above  formula  possesses  a 
reddish-brown  color  (which  is  somewhat  darker  before  the  quinine 
bisulfate  is  added).    It  is  perfectly  clear  and  possesses  a  bitter 
taste,  an  aromatic  flavor  and  an  acid  reaction.    29-57  c-c-  (l 
ounce)  of  tincture  represents  0-8 1  gramme  (12-5  grains)  of  quinine 
