^Feb^  mr''  }  Emulsion  of  Almonds.  53 
having  been  well  washed  with  water,  forms  a  brown  powder  having  a 
slight  odor  of  iodine,  which  is  slowly  evolved.  When  the  precipitate 
is  treated  with  ammonia,  it  changes  to  a  dull  cinnabar  color;  dissolved 
in  acids,  it  yields  a  copious  precipitate  with  iodohydrargyrate  of  pot- 
assium. Heated  upon  platinum  foil,  it  decomposes,  leaving  a  bulky 
charcoal,  which  is  burned  with  difficulty  without  leaving  any  resi- 
due behind.  The  precipitate  therefore  contains,  besides  the  elements 
of  quinia,  only  iodine. 
ON  EMULSION  OF  ALMONDS. 
By  H.  p.  Reynolds. 
The  officinal  emulsion  of  the  U.  S.  P.  forms  an  elegant  and  suitable 
vehicle  for  the  administration  of  many  pungent  or  acrid  medicines, 
but  no  apothecary  cares  to^  spend  time  for  its  extempore  preparation, 
and  of  course  it  cannot  be  kept  on  hand  on  account  of  the  readiness 
with  which  it  ferments. 
Jixperimenting  recently,  by  request  of  a  physician,  for  a  satisfac- 
tory vehicle  for  chloral  hydrate,  I  found  the  emulsion  of  almonds  pe- 
culiarly adapted  to  the  purpose,  both  by  reason  of  its  agreeable  taste 
and  its  thick  consistency  almost  completely  obscuring  the  pungency 
of  the  drug.  Chloral  is  now  so  largely  administered  in  that  class  of 
diseases  accompanied  by  an  irritated  and  sensitive  condition  of  the 
mouth  and  throat  that  this  seemed  a  point  gained.  And  it  may  not 
be  amiss  to  state  here  that  syrupus  acacise  slightly  flavored  with 
orange-flower  water  and  essential  oil  of  almonds  is  a  very  agreeable 
vehicle  for  the  chloral. 
Finding  I  should  be  called  upon  to  provide  the  emulsion  for  this 
purpose  it  became  desirable  to  have  it  on  hand  in  a  convenient  and 
permanent  form.  I  therefore  contrived  a  preparation  which  I  call  a 
"  Concentrated  Emulsion  of  Almonds,"  and  which  is  prepared  as 
follows  : 
R       Sweet  Almonds,  (blanched) 
Sugar, 
Glycerin,     C.  P.")  each  one  ounce. 
Powd.  Gum  Arabic,         one  drachm. 
Water,  two  ounces. 
Rub  to  a  uniform  paste,  strain  through  muslin  and  evaporate  by  a 
heat  not  exceeding  150°  F.,  to  the  consistency  of  a  fresh  solid  extract. 
Preserve  in  wide  mouth  bottles  of  size  for  convenient  use.    It  may 
