530  Valuation  of  Drugs  and  Foods.  {A^vS^%t.- 
sufficient  for  the  finer  determinations  of  quality,  or  whether  men 
have  not  the  inclination  to  follow  in  the  footsteps  of  their  fathers, 
and  patiently  acquire  this  art  for  testing  these  products,  we  cannot 
say.  Probably  a  combination  of  all  these  factors  is  at  work  pro- 
ducing the  modern  analysts. 
Mr.  Chas.  H.  La  Wall,1  in  a  paper  on  "  Pharmacopceial  Prepara- 
tions from  an  Economical  Standpoint,"  has  shown  in  at  least  one 
instance  how  impracticable  it  is,  financially  speaking,  for  a  pharma- 
cist (compared  to  the  manufacturer)  to  test  his  chemicals,  prepara- 
tions, etc.  It  is  apparent  that  the  Committees  on  Revision  of  the 
U.S  P.  and  other  pharmacopoeias  appreciate  the  difficulties  which 
attend  the  testing  of  chemicals  and  drug's  purchased  by  the  retail 
pharmacist,  and  very  wisely  have  proceeded  very  slowly  in  introduc- 
ing assay  methods  and  tests  which,  though  valuable  and  necessary 
to  the  manufacturer,  may  be  but  little,  for  economic  and  other  rea- 
sons, employed  by  the  retail  druggist.  The  question  arises:  Is  it  pos- 
sible for  methods  to  be  devised  or  accepted  by  the  Revision  Com- 
mittee of  the  U.S. P.  which  can  be  employed  practically  by  the 
pharmacist  ?  Are  there  any  methods  for  some  of  the  more  potent 
as  well  as  other  drugs,  which  he  can  employ  quickly,  or  at  the  most 
without  great  expense,  which  will  express  to  him  their  value  ?  Is 
it  possible  to  use  smaller  quantities  and  secure  quantitative  results 
that  are  as  valuable  as  when  larger  amounts  of  the  drug  are  em- 
ployed ?  Are  there  other  methods  besides  those  of  chemical 
assay  that  may  be  employed  with  equally  as  good  results  ?  The 
writer  is  of  the  opinion  that  a  large  number  of  general  principles 
may  be  laid  down  and  which  can  be  worked  out  so  as  to  make  the 
subject  of  the  valuation  of  vegetable  drugs  practicable,  from  an 
economical  standpoint,  to  those  who  are  properly  qualified  to  dis- 
pense drugs,  etc. 
In  the  identification  of  drugs  or  foods  certain  characteristics  are 
revealed,  such  as  color,  odor,  appearance  or  impressions  upon  the 
sense  of  touch  which  are  of  more  or  less  qualitative  value,  indicat- 
ing care  in  gathering  and  storing,  preparation  for  the  market,  etc. 
For  their  quantitative  valuation,  however,  other  means  that  are 
much  more  complicated  and  laborious  are  employed. 
By  the  quantitative  valuation  of  drugs  and  foods  is  ordinarily 
'Amer.  Jour.  Pharm. ,  1899,  p.  64. 
