108 
PHARMACEUTICAL  NOTES. 
are,  in  the  great  majority  of  instances,  simply  and  purely  starch. 
Now,  inasmuch  as  the  starchy  element  is  not  the  assimilative 
nor  the  flesh-forming,  but  the  heat  and  fat  producing  principle, 
all  our  past  efforts  in  securing  a  nice  white  flour  have  been  an- 
tagonistic to  the  possession  of  nutritive  material,  and  actually 
the  very  desirable  part  of  the  grain,  contained  in  the  bran,  viz., 
the  organized  phosphates  and  other  principles  have  been  delibe- 
rately rejected."  He  claims  that  "the  organized  phosphates 
aid  the  assimilative  function,  and  promote  digestion."  To  obtain 
these  organized  phosphates  he  recommends  "  that  a  decoction  be 
made  of  bran,  evaporated,  mixed  with  sugar,  and  reduced  to 
powder."  The  ideas  advanced  by  Dr.  Fox  have  met  with  much 
favor  from  physicians  whose  frequent  inquiries  induced  me  to 
supply  the  wheat  phosphates.  Those  who  have  made  trial  of 
the  compound  give  satisfactory  report  of  its  usefulness,  and  re- 
gard it  as  a  valuable  dietetic.  A  very  considerable  experience 
in  the  manufacture  of  this  article  enables  me  to  offer  a  few  prac- 
tical suggestions  in  relation  to  its  preparation. 
Wheat  Phosphates. 
Take  of  Wheat  Bran  (free  from  dust)  Sxvj. 
Water  Ovj. 
Sugar  a  sufficient  quantity. 
Boil  down  to  four  pints  (being  careful  not  to  burn  it),  and 
strain  while  hot  with  pressure.  Transfer  to  a  water  bath,  and 
evaporate  as  quickly  as  possible,  with  stirring,  until  it  has  ac- 
quired the  consistence  of  an  extract.  If  the  evaporation  is 
slow,  and  the  liquid  is  exposed  a  considerable  time  to  the  action  of 
.the  atmosphere,  it  is  liable  te  undergo  a  change,  and  acquire  a 
sour  taste.  When  this  extractive  consistence  has  been  reached, 
however,  it  does  not  require  further  care.  Allow  it  to  dessicate 
slowly,  by  the  heat  of  a  water  bath,  to  a  pulverizable  mass. 
Reduce  this  to  a  very  fine  powder,  and  mix  it  with  pulverized 
sugar  in  the  proportion  of  1  part  of  wheat  phosphates  to  3  parts  of 
sugar.  The  mixture  should  be  passed  through  a  very  fine  sieve. 
The  average  yield  of  wheat  phosphates  from  sixteen  troy  ounces 
of  bran  is  four  troy  ounces,  which  mixed  with  3  parts  of  sugar 
represents  the  original  quantity  of  bran  used.    It  is  especially 
