394       Pennsylvania  Pharmaceutical  Association.    {A  AUJg°ust,i9of.rm' 
to  stand  two  days,  after  two  weeks  of  maceration,  without  agitation, 
and  pour  off  the  supernatant  liquid,  pass  through  a  pleated  filter ; 
to  the  filtrate  thus  obtained  add  the  glycerin  by  agitation.  Fill  a 
bottle  with  the  entire  amount,  cork  well,  allow  to  stand  a  few  days, 
then  pour  the  tincture  off  carefully  into  8-ounce  bottles,  which 
should  be  well  filled  and  well  corked  with  paraffined  corks.  Store 
in  cool,  dark  place. 
Extract  and  Fluid  Extract  of  Ergot. 
By  J.  Percy  Remington. 
The  author  calls  attention  to  some  of  the  precautions  to  be 
observed  in  making  the  most  valuable  medicinal  preparations  of 
ergot.  He  also  calls  attention  to  the  fact  that  it  has  been  sug- 
gested for  the  trial  of  physicians  and  pharmacists  who  are  accus- 
tomed to  make  up  a  solution  of  the  extract  for  hypodermic  use,  to 
enclose  the  solid  extract  in  tinfoil  capsules  (60  grains  each),  so  as  to 
avoid  the  inconvenience  of  weighing  it.  One  of  these  capsules, 
dissolved  in  6  fluidrachms  of  sterilized  water  with  3  drops  of  chlo- 
roform added  to  preserve  it,  makes  an  aqueous  solution  of  the  same 
strength  as  the  fluid  extract,  which  is  the  strength  generally  em- 
ployed for  hypodermic  use. 
A  Powder-Mixer  and  Percolator  Support. 
By  H.  F.  Ruhl. 
The  author  has  devised  a  powder-mixer  which  is  constructed  on 
the  principle  of  a  butter-churn,  which,  by  means  of  a  crank,  is  made 
to  revolve  on  its  axis,  thus  turning  end-over-end  and  causing  the 
contents  to  become  thoroughly  mixed.  He  has  also  devised  a  sup- 
port for  a  percolator  which  is  intended  for  showing  a  pharmaceutical 
operation  in  the  show  window. 
The  Preparation  of  Fruit  Syrups  for  the  Fountain. 
By  Frederic  E.  Niece. 
The  author  submits  a  formula  for  the  preparation  of  the  fresh 
stock  syrup,  which  is  then  diluted  with  syrup  for  the  fountain.  The 
fruit  is  first  thoroughly  cleaned,  then  washed  with  warm  water,  cut, 
then  reduced  to  a  pulp  by  mashing  under  pressure  in  a  large  mortar. 
