114  Saccharated  Cod-liver  Oil  {kul°™\*mt 
moistened  muslin  over  a  funnel  supported  on  a  bottle ;  the  funnel  is 
then  filled  with  the  liquid,  two  opposite  sides  of  the  strainer  folded 
together  and  the  ends  twisted  in  opposite  directions.  When  all  the 
liquid  has  been  forced  out,  a  fresh  portion  is  similarly  treated  until  all 
has  been  strained.  The  proportion  of  the  glycerin  to  be  used  is  one 
in  eight  of  the  product.  The  following  formula  is  in  officinal  propor- 
tions, only  that  eight  ounces  of  water  is  replaced  with  an  equal  meas- 
ure of  glycerin  ;  one  fluid-ounce  contains  three  drachms  of  acacia, 
und  one  fluid  drachm  of  glycerin  : 
Take  of  Acacia,  in  pieces,  24  troy-ounces. 
Glycerin,  8  fluid-ounces. 
Water  2J  pints. 
Mix  and  conduct  the  process  as  above  directed. — Pharmacist  and 
Chemical  Record,  Jan.,  1872. 
25 
25 
50 
50 
SACCHARATED  COD-LIVER  OIL. 
M.  Tissier,  in  the  November  part  of  the  Journal  de  Pharmacie  et 
de  Chimie,  publishes  a  method  for  preparing  a  granulated  saccharate 
of  cod-liver  oil,  for  which  he  claims  several  advantages,  and  which 
may  be  flavored  by  orange,  vanilla,  etc.  The  ingredients  are  as  fol- 
lows : — 
White  Gelatine,        ...       4  grms. 
Distilled  Water, 
Simple  Syrup, 
Finely  Powdered  Sugar, 
Pure  Cod-Liver  Oil,  . 
The  gelatine  should  be  cut  and  placed  in  a  wide-mouthed  bottle  ; 
the  water  and  syrup  added,  and  the  whole  heated  in  a  water-bath  until 
dissolved.  The  cod-liver  oil  and  the  sugar  should  next  be  well  rubbed 
up  together  in  a  mortar  and  then  the  warm  solution  of  gelatine 
stirred  in,  the  stirring  being  continued  until  the  mixture  is  quite  cold. 
After  some  time  the  mass  will  present  the  appearance  of  a  dense 
homogeneous  jelly ;  it  is  then  necessary  to  add  a  sufficient  quantity 
of  finely-powdered  sugar  to  form  a  firm  paste,  weighing  250  grms. 
The  paste  is  spread  upon  a  marble  slab,  divided  into  small  pieces  and 
left  for  some  hours  to  harden.  It  is  then  divided  into  small  pieces 
the  size  of  a  lentil,  which,  after  further  drying,  become  sufficiently 
firm  to  allow  of  granulation  in  a  mortar.    The  drying  of  this  granu- 
