SYRUP  OF  THE  PHOSPHATES  OF  IRON,  ETC. 
179 
Strychnia,  .       .       .       grs.  vi. 
Acid  phosph.  dil.,       .       .  Ixiv. 
Sacchar.  alb.,  .  .  .  Jxiv. 
"  Dissolve  the  sulphate  of  iron  in  one  oz.  boiling  water,  and 
the  phosphate  of  soda  in  two  oz.  boiling  water.  Mix  the  solu- 
tions, and  wash  the  precipitated  phosphate  of  iron  till  the  wash- 
ings are  tasteless.  With  sufficient  diluted  sulphuric  acid,  dissolve 
the  sulphate  of  quinia  in  two  oz.  water.  Precipitate  the  quinia 
with  ammonia  watery  and  carefully  wash  it.  Dissolve  the  phos- 
phate of  iron  and  the  quinia  thus  obtained,  as  also  the  strychnia, 
in  the  diluted  phosphoric  acid ;  then  add  the  sugar,  and  dissolve 
the  whole  and  mix  without  heat.  The  above  syrup  contains 
about  one  grain  phosphate  of  iron,  one  grain  phosphate  of  quinia, 
and  one  thirty-second  of  a  grain  of  phosphate  of  strychnia  in 
each  drachm.  The  dose  might  therefore  be  a  teaspoonful  three 
times  a  day. 
"  The  amount  of  phosphate  of  quinia  might  be  increased  ac- 
cording to  circumstances ;  and  if  eight  grains  of  strychnia  were 
employed  in  place  of  six,  as  in  the  above,  the  phosphate  of 
strychnia  would  be  in  the  proportion  of  the  one  twenty-fourth  of 
a  grain  in  every  fluiddrachm  of  the  syrup.  I  would  scarcely 
venture  on  a  much  larger  dose.  In  case  of  delicate  children, 
with  pale  countenances  and  deficient  appetites,  I  have  given,  with 
great  benefit,  a  combination  of  equal  parts  of  the  above  syrup 
and  of  that  prepared  by  Mr.  Edward  Parrish  (of  Philadelphia), 
often  called  Chemical  Food.  To  children  between  two  and  five 
years  of  age,  the  dose  of  this  combination  may  be  a  teaspoonful 
three  times  daily." — Medical  Press  and  Circular,  June  20,  1866, 
and  New  York  Medical  Journal,  Feb.,  1867. 
Note. — Having  had  occasion  to  prepare  this  recipe,  it  was  found  to  give  a 
preparation  answering  the  characteristics  described,  and  which  appears 
to  be  permanent.  The  amount  of  phosphate  of  soda  is  somewhat  in  excess, 
but  as  the  commercial  phosphate  contains  a  variable  quantity  of  chloride 
and  sulphate  the  excess  is  of  no  detriment. 
The  amount  of  phosphate  of  iron  (2FeO,HO,P05)  is  somewhat  over- 
estimated. The  amount  of  syrup  yielded  is  twenty- four  and  one-half 
fluidounces,  containing  about  three-fourths  of  a  grain  of  phosphate  of  iron 
to  one  fluiddrachm. 
The  manipulations  are  imperfect,  and  the  following  is  suggested  as 
