SYRUP  OF  CHOCOLATE  AS  A  VEHICLE  FOR  QUININE.  517 
ON  SYRUP  OF  CHOCOLATE  AS  A  VEHICLE  FOR  QUININE. 
Editor  Journal  of  Pharmacy. 
Sir, — At  the  suggestion  of  Dr.  C.  R.  Prall,  of  this  city,  I 
have  prepared  a  syrup  of  chocolate  as  an  excipient  for  the  ad- 
ministration of  quinine,  and  find  it  to  answer  the  purpose  so 
admirably  and  to  disguise  the  taste  of  the  quinine  so  perfectly, 
that  I  send  it  to  you  for  publication,  although  our  experience 
with  it  so  far  has  not  been  satisfactory,  as  in  one  case  in  which 
it  was  given,  the  child,  a  girl  of  14  years,  took  xxxii  grs.  of 
quinine  in  48  hours,  (combined  in  this  syrup)  without  any  effect 
for  which  it  was  given,  viz.,  chills  and  fever.  It  was  supposed 
from  this  that  the  chocolate  so  affected  the  quinine  as  to  destroy 
its  anti-periodic  properties,  so  the  physician  discontinued  its  use, 
and  gave  the  sulphate  of  quinia  in  pills.  Since  then,  I  have 
observed  that  a  very  small  quantity  of  acid  sulph.  aromat., 
added  to  a  solution  of  quinine  in  the  syrup  develops  the  bitter 
of  the  quinine  intensely,  the  suggestion  then  arises,  would  it  not 
be  advisable  to  administer  a  small  quantity  of  the  acid  or  lemon- 
ade after  the  quinine  and  chocolate,  to  render  it  soluble  in  the 
stomach.  None  of  the  physicians  I  have  mentioned  it  to  have 
had  an  opportunity  to  try  it  since  suggested,  but  will  do  so  on 
an  opportunity  presenting.  I  advance  the  idea  and  let  the  pro- 
fession follow  it  up,  for  it  is  decidedly  the  best  excipient  yet 
known  for  disguising  the  taste  of  quinine,  and  if  it  can  be 
brought  into  general  use,  will  be  invaluable  as  a  vehicle  in  the 
administering  of  quinine  to  children. 
I  prepare  the  syrup  of  the  strength  of  two  ounces  of  cake 
chocolate  to  the  pint,  shave  the  chocolate,  mix  it  with  the  sugar 
and  proceed  as  for  simple  syrup,  but  it  is  necessary  to  be  verv 
careful,  or  it  will  burn.  One  party  that  has  tried  making  the 
syrup,  has  had  difficulty  in  keeping  it,  as  it  will  ferment.  I  have 
had  no  trouble  in  that  way  as  yet.  I  use  the  full  quantity  of 
sugar  and  let  it  boil  for  five  or  ten  minutes,  and  strain  before  it 
is  cold. 
Yours,  &c. 
Jas.  Kemble. 
Philadelphia,  Oct.  6th,  1868. 
