Am.  Jour.  Pharm.  t 
Feb.,  1890.  J 
Wine  of  Beef  and  Iron. 
83 
equivalent  to  "014  of  nitrogen.  Normal  solutions  of  oxalic 
acid  and  sodic  hydrate  were  employed. 
In  order  to  make  more  accurate  comparisons,  two  samples 
of  beef  extract,  designated  in  the  table  below  as  A  (Liebig's) 
and  B  (Armour's)  and  one  of  imported  sherry  wine,  C,  were 
examined  in  connection  with  the  beef,  iron  and  wine.  Of  the 
latter,  D  was  made  by  a  local  pharmacist,  E  by  a  well-known 
manufacturing  house  and  F  by  the  author,  making  it  .to  con- 
form as  nearly  as  possible  to  the  formulas  given  by  the 
manufacturers ;  D  was  purchased  directly  from  the  maker 
and  E  was  obtained  in  the  open  market.  The  results  of  the 
investigation  were  as  follows  : 
Sample. 
"> 
u  ■ 
0 
£ 
<D 
P. 
m 
Per  Cent.  Alcohol  by 
Weight. 
Per  Cent.  Solids. 
Per  Cent.  Ash. 
O 
d 
2 
a 
<v 
O 
u 
<D 
Ph 
Per  Cent.  Phosphoric  Acid. 
■ 
Preci] 
by  Al 
*o 
•4-» 
O 
<v 
a 
<v 
Ph 
jitated 
cohol. 
< 
<v 
0 
u 
<v 
Pu 
Per  Cent.  Nitrogen. 
A,  ......  . 
79-41 
17-88 
31-8 
12-68 
8-14 
B,  
8i75 
17-94 
3o- 
12-38 
7-06 
C  
•9922 
169 
3-634 
'396 
•032 
•655 
064 
d,  .  .      -  'v. 
1  -0039 
258 
1*953 
•184 
•l6o 
•012 
•877 
■139 
•025 
E,  ......  . 
1  0378 
157 
11-856 
•975 
•304 
•015 
6-150 
•689 
•148 
F,  
1  0246 
IS77 
9  645 
2-159 
•I97 
•082 
4638 
1*400 
765 
On  comparing  the  sensible  properties  of  D,  E  and  F,  it 
was  found  that  F  had  a  light  amber  color,  somewhat  darker 
than  the  wine  of  which  it  was  made,  and  a  pronounced  taste 
and  odor  of  extract  of  beef.  E  was  of  the  same  color,  but 
had  a  decidedly  more  pleasant  odor  and  taste,  containing,  as 
it  did,  sugar  and  flavoring  material.  D  was  darker  than  the 
other  two,  its  color  being  suggestive  of  caramel.  It  had  also 
an  aromatic  odor  and  a  bitter  taste,  becoming  toward  the  last 
somewhat  ferruginous.  The  bitter  taste  was  probably  due 
to  gentian.  That  it  was  not  due  to  alkaloids  was  proven  by 
experiment.    On  looking  at  the  tabic,  we  sec  that  in  this 
