t 
REVIEW  OF  PHARMACOPOEIA  HELVETICA.  529 
pared  for  percolation,  and  pour  on  top,  in  succession — waiting 
until  each  portion  of  liquid  disappears  from  the  surface,  before 
adding  the  next — first,  the  three  remaining  portions  of  percolate 
from  the  first  part  of  the  powder,  then  four  fluidounces  of 
Alcohol  and,  finally,  twelve  fluidounces  of  water.  Percolate  to 
sixteen  fluidounces,  or  until  the  percolate  begins  to  be  watery, 
keeping  each  four  fluidounces  separate  as  it  passes  through. 
Manage  the  third  and  last  parts  of  the  powder  in  precisely 
the  same  way  as  directed  for  the  second  part,  using  the  percolate 
from  the  second  to  percolate  the  third  with.  Percolate  to 
twenty-four  fluidounces,  reserving  the  first  pint  as  finished  fluid 
extract,  and  preserving  the  remainder  for  future  use.  When 
the  process  is  to  be  again  undertaken,  sixteen  troyounces  of  the 
powder  is  to  be  taken,  divided  into  two  equal  parts,  and  the 
weak  percolate  from  the  last  process  used  as  so  much  Alcohol  to 
start  the  first  part.  From  the  sixteen  troyounces  a  pint  of 
finished  fluid  extract  and  eight  fluidounces  of  weak  percolate  is 
to  be  obtained  in  the  same  manner  as  from  the  last  two  parts  of 
the  first  process. 
This  makes  a  very  elegant  preparation,  fully  representing  the 
Aromatics,  minim  for  grain,  with  the  use  of  the  smallest  portion 
of  menstruum,  and  without  heat.  The  pint  of  fluid  extract 
weighs  6,373  to  6,400  grains  at  78°  F.,  the  same  measure  of  the 
Alcohol  used  weighing  6,050  grains. 
This  method  of  repercolation,  described  in  connection  "with 
Cinchona,  is  admirably  adapted  to  this  powder  also,  and,  if  ap- 
plied with  moderate  skill,  leaves  little  to  be  desired. 
Brooklyn,  August  10th,  1867. 
PHARMACOPOEIA  HELYETIGA.     SCAPHUSIJE   EX  OFFX- 
CINA  BRODTMANNIANA,  Chr.  Fk.  Stoetzner,  1865, 
(Continued  from  page  316.) 
Vinegars  and  tinctures  are  made  by  maceration  or  digestion, 
usually  for  one  week,  when  the  liquid  is  poured  off,  the  mass 
expressed,  and  sufficient  of  the  menstruum  added  to  make  the 
whole,  after  filtration,  of  the  same  weight  as  the  menstruum 
originally  employed.    The  object,  to  have  these  preparations 
34 
