Am.  Jour.  Pharm.  ) 
Nov.  1, 1873.  J 
Bitter  Wine  of  Iron. 
483 
moisten  the  orange  peel  thoroughly  with  twelve  fluid-ounces  of  the 
mixture  in  a  large  wedgewood  mortar,  or  any  convenient  vessel,  and 
having  covered  it  carefully,  let  it  stand  for  twelve  hours ;  then  pack 
moderately  firm  in  a  suitable  percolator,  and  proceed  as  directed  in 
the  officinal  directions  for  preparing  fluid  extracts.  Finish  the  per- 
colation with  a  mixture  of  two  parts  of  alcohol  and  one  part  of  water  ; 
reserving  the  first  fourteen  fluid-ounces,  add  one  fluid-ounce  of  gly- 
cerin to  the  remainder,  carefully  evaporate  to  two  fluid-ounces  and 
mix  with  the  reserved  portion. 
Fluid  extract  of  orange  prepared  in  this  manner  has  a  heavy  rich 
appearance,  is  permanent,  and  possesses  all  the  aroma  of  the  orange 
peel,  if  a  fresh  and  good  article  of  the  drug  has  been  employed. 
One  fluid-ounce  added  to  fifteen  fluid-ounces  of  simple  syrup  makes 
a  stronger  and  better  "  Syrupus  Aurantii  Corticis"  than  the  officinal. 
The  resulting  syrup  is  entirely  destitute  of  any  opaqueness,  and  its 
mode  of  preparation  less  troublesome  than  by  the  present  formula, 
which  is  somewhat  tedious. 
Four  fluidrachms  of  the  fluid  extract  and  a  few  drops  of  solution 
of  citric  acid  mixed  with  one  pint  of  syrup,  make  a  syrup  unsur- 
passed in  delicacy  of  flavor  and  un fermentable  for  use  at  the  mineral 
water  counter. 
Philadelphia,  Sept.  20th,  1873. 
BITTER  WINE  OF  IRON. 
By  Chas.  L.  Mitchell. 
This  preparation,  so  much  in  demand  amongst  practitioners  at  the 
present  time,  is,  when  rightly  made,  a  most  elegant  tonic  and  stimulant. 
As  often  sold,  however,  it  is  of  an  inky  color  and  taste,  and  quite  re- 
pulsive to  the  patient.  Taking  advantage  of  the  property  which  the 
hydrated  sesquioxide  of  iron  possesses,  of  removing  the  tannic  acid 
from  the  different  vegetable  astringents  and  tonics,  I  have  succeeded 
in  making  a  preparation  which  is  handsome,  efficient,  and  pleasant  to 
the  taste.    The  formula  is  as  follows : 
Grd.  Cinchona  Calisaya,  .  .  .    192  grs. 
"    Gentian  Root,    .  .  .         128  " 
Soluble  Citrate  Iron,  .  .  .192  " 
Sherry  Wine,  .  .  .  13  f.  ozs. 
Brandy,    .  .  .  .  .        1  " 
