AmMarch"  wi*1™"}  flavorings  for  Cod-liver  Oil  Emulsion.  115 
Quebracho :  Ash,  per  cent. 
Genuine  bark  from  Aspidosperma  Quebracho-bianco 
Schlechtendal    5-902  6.77 
Rumex : 
A.  Commercial  sample  powdered  Rumex    22.19  22.15 
(Ash,  very  sandy,  microscope  showed  much  sand  in 
the  powdered  drug.) 
B.  Commercial  sample  whole  Rumex,  select,  very  clean ; 
powdered  in  this  laboratory   4.73  4.4 
C.  Commercial  sample  whole  Rumex,  ordinary  quality ; 
powdered  in  this  laboratory    7.7  7.9 
D.  Sample  prepared  from  a  plant  of  Rumex  crispus 
grown,  1914,  in  the  Medicinal  Plant  Garden,  College 
of  Pharmacy,  University  of  Minnesota;  powdered 
in  this  laboratory   3.03  2.89 
E.  Sample  prepared  from  a  plant  of  Rumex  obtusifolius, 
grown,  1914,  in  Medicinal  Plant  Garden,  College  of 
Pharmacy,  University  of  Minnesota ;  powdered  in 
this  laboratory    3.33  3.003 
All  of  the  above  samples  reported  upon  were  purchased  as  the 
whole  drug,  unless  otherwise  stated.  The  authenticity  of  each  was 
determined  by  pharmacognostical  methods,  and  then  a  representative 
portion  was  powdered  and  incinerated  in  the  usual  way. 
Department  of  Pharmacognosy,  College  of  Pharmacy, 
University  of  Minnesota. 
A  COMPARISON  OF  THE  VALUE  OF  VARIOUS  FLAVOR- 
INGS FOR  EMULSION  OF  COD-LIVER  OIL.1 
By  George  M.  Beringer,  Jr. 
For  some  time  the  writer  has  surmised  that  a  systematic  study  of 
this  subject  would  yield  many  surprises.  The  results  seem  to  justify 
that  surmise. 
A  quantity  of  plain  emulsion  of  cod-liver  oil,  U.  S.  P.,  without 
flavoring,  was  prepared.  To  separate  portions  of  this  were  added  all 
the  commonly  known  volatile  oils  and  aromatics  of  a  pleasant  flavor. 
These  were  used  in  the  proportions  of  4  c.c.  per  litre,  except  in  the 
few  cases  otherwise  noted.  The  samples  thus  prepared  were  arranged 
in  the  order  of  the  value  of  the  various  flavors  in  disguising  odor  and 
1  Proc.  N.  J.  Pharm.  Assoc.,  1914,  p.  81. 
