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OBSERVATION UPON SYRUPS. 
ART. LV.— OBSERVATIONS UPON SYRUPS. 
By M. Guibourt. 
M. Emile Mouchon, a pharmacien at Lyons, having pub- 
lished, at the beginning of the year, a complete treatise upon 
saccharoles liquids, I was desired to present an account of 
the work in the Journal de Chimie Medicale, but other oc- 
cupations have obliged me to postpone this labor; in the 
meantime most of the pharmaceutic repertories have an- 
nounced and made known the treatise of M. Mouchon, so 
that a new announcement and analysis of it, would be at 
the present time superfluous. Nevertheless, many observa- 
tions which have been suggested to me by this book, not 
having been made, and moreover, regarding it as an authority 
which is worth being balanced by others of the same order, 
I have taken advantage of this occasion to submit, for new 
discussion, all the formulae of the syrups. It is the result of 
the examination made by me, that I shall present, in several 
articles, for the decision of pharmaceutists. 
Simple syrup should naturally engage our attention in the 
first instance. It presents to me several questions to an- 
swer, either in relation to the proportion of the two com- 
ponents, water and sugar, or relatively to its areometric 
degree, to the mode of clarification, &c. 
In the first edition of our Pharmacopoeia, M. Henry, sen., 
and myself have admitted that boiling syrup, of 30° Baume, 
(sp. weight 1262) should be, when cold, of 35°, or 1321, 
and that it was formed of two-thirds sugar and one-third 
water. Still later, however, Dr. Pector, a skilful mathemati- 
cian, to whom I am indebted for judicious and exact notes 
upon the areometers which I have introduced into the second 
edition of the same work, has assured me that boiling 
syrup at 30° ought to weigh, when cold, but 34°, and 
that if it gave more by experiment, this was owing to the 
evaporation undergone during filtration and cooling ; but 
