Am.  jotrR.  Pharm. 
May  1,  1873. 
} 
Aromatic  Astringent  Syrups. 
203 
have  consulted  in  this  dilemma,  have  approved  of  it  as  it  is,  for  the 
reason  that  for  children  a  powerful  astringent  is  not  needed,  but 
rather  one  just  strong  enough  to  be  absorbed  without  corrugating  or 
condensing  the  mucous  membrane  of  the  stomach ;  for  in  looseness  of 
ithe  bowels  it  is  not  the  local  action  on  the  stomach,  but  the  remote 
action  on  the  bowels  which  is  expected  from  an  astringent. 
It  is  stated  in  the  U.  S.  Dispensatory  (p.  958  and  978)  that  some- 
times when  an  aqueous  solution  of  tannic  acid  is  exposed  to  the  at- 
mosphere that  a  change  takes  place  with  the  partial  conversion  of 
tannic  into  gallic  acid,  and,  according  to  the  opinion  of  M.  Edmond 
Robiquet,  it  is  due  to  the  presence  of  pectase  in  the  tannin,  which, 
with  a  proper  temperature  and  in  the  presence  of  water,  acts  as  a 
ferment.  To  obviate  the  change  in  this  preparation,  the  tannic  acid 
solution  is  directed  to  be  boiled  as  recommended  by  the  above  named 
chemist,  who  asserts  that  if  a  tannic  acid  solution  be  boiled  for  some 
time,  that  the  pectase  loses  its  properties  of  acting  as  a  ferment,  and 
the  solution  may  be  kept  indefinitely  without  change.  According  to 
Prof.  Procter  (Am.  Jour,  of  Pharm.,  Jan.,  1865,  p.  53  and  54),.  the 
odor  of  commercial  tannic  acid  is  chiefly  due  to  the  odorous  principle 
of  nut-galls,  and  this  is  dissipated  in  a  great  measure  in  this  prepa- 
ration by  the  boiling,  no  odor  being  perceptible  save  that  of  the  aro- 
matics. 
Mix  the  powders,  and,  having  moistened  the  mixture  with  a  sufficient 
quantity  of  brandy,  pack  it  firmly  in  a  small  conical  glass  percolator, 
and  gradually  pour  brandy  upon  it  until  it  commences  to  drop  ;  then 
insert  a  cork  tightly  in  the  lower  orifice  of  the  percolator  and  let  it 
stand  twenty-four  hours.  Then  withdraw  the  cork  and  continue  the 
percolation  with  brandy  until  six  fluid-ounces  of  tincture  are  obtained 
Mix  this  with  the  glycerin  and  evaporate  by  a  water-bath,  at  a  tem- 
perature not  exceeding  125°  F.,  to  three  fluid-ounces,  filter,  and 
thoroughly  mix  the  syrup. 
Syrupus  G-allce  Aromaticus. 
Gallse  optimse,  in  fine  powder, 
Cinnamomi,  in  fine  powder, 
Myristicae,  in  mod.  fine  powder, 
Glycerine, 
Syrupi, 
Spintus  Vini  Gallici, 
aa  311. 
3  vi. 
3vi. 
q.  s. 
3  88. 
