8b 
Wine  of  Beef  and  Iron. 
Am.  Jour.  Pharm. 
Feb.,  1890. 
It  is  evident  from  the  above  analyses  and  reactions  that 
this  compound  is  not  quercitrin  or  quercetin.  The  only 
known  compound  that  it  resembles  is  vulpinic  acid,  but  even 
this  is  excluded  by  its  composition.  In  order  to  determine  if 
the  new  substance  possessed  any  acid  properties,  it  was 
treated  with  a  concentrated  solution  of  potassium  hydrate, 
which  dissolved  it,  but  allowed  it  to  precipitate  on  the  addi- 
tion of  a  small  quantity  of  water.  The  precipitate  was  shown 
to  have  the  same  composition  as  the  original  material  by 
washing  and  then  submitting  it  to  an  ultimate  analysis, 
which  gave  results  very  close  to  the.  above  average. 
It  is  scarcely  possible,  therefore,  to  classify  this  compound 
among  the  acids,  consequently  the  adoption  of  one  of  the 
names  proposed  by  Prof.  Lloyd  would  be  a  convenience. 
The  first  one  suggested  by  him  resembles  that  of  an 
eclectic  preparation,  so  the  second  one  "  Euparin  "  is  offered,  • 
with  the  hope  that,  having  a  name,  this  compound,  after 
being  dormant  for  nearly  twenty  years,  may  attract  other 
investigators. 
WINE  OF  BEEF  AND  IRON. 
By  K.  G.  EbkrkardT,  Ph.  G. 
Contribution  from  the  Chemical  Laboratory  of  the  Philadelphia  College  of 
Pharmacy — No.  67* 
It  is  not  the  purpose  of  this  paper  to  demonstrate  the 
quality  of  this  preparation  as  found  in  the  market,  for  that 
would  necessitate  the  examination  of  a  larger  number  of 
samples  than  the  available  time  has  permitted.  The  object 
is  rather  to  give  an  outline,  if  possible,  of  a  method  for  its 
examination.  It  is  well  known  that  much  of  the  so-called 
beef,  iron  and  wine  is  of  uniformly  poor  quality,  while  the 
remainder  is  perhaps  as  good  as  the  existing  conditions  and 
the  exacting  palate  of  the  consumer  will  permit.  Leaving 
aside  the  question  of  its  nutritive  value  we  will  consider  the 
matter  from  a  pharmaceutical  point  of  view.  The  claim  of 
the  larger  manufacturers  is  that  in  each  fluid  ounce  are  con- 
tained 4  grains  of  citrate  of  iron  and  ammonium  and  the 
equivalent  of  two  ounces  of  fresh  beef  dissolved  in  a  good 
quality  of  sherry  wine.    The  price  at  which  the  article  is 
