500 
Cundurango. 
(  Am.  Jour.  Phaem. 
t    Nov.  1,1871. 
In  making  syrup,  the  operator  may  either  weigh  and  measure  out 
the  requisite  quantities  of  sugar  and  water  beforehand,  or  he  may 
keep  account  of  the  relative  quantities  used  during  the  progress  of 
the  operation.  The  method  of  procedure  is  this  :  Put  into  the  per- 
colator as  much  sugar  as  it  will  hold,  being  careful  not  to  disarrange 
the  flannel  strainer,  and  add  water  till  it  is  full.  Let  stand  about 
half  an  hour,  or  until  the  sugar  has  absorbed  as  much  of  the  water  as 
it  will,  and  then  open  the  faucet  so  that  the  syrup  may  pass  through 
either  in  a  very  thin  stream,  or  in  a  rapid  succession  of  drops,  and 
leave  it  so  until  there  is  no  more  water  in  the  percolator.  Then  close 
the  faucet,  refill  with  sugar  and  water,  and  proceed  as  before  and 
continue  until  all  the  water  necessary  for  the  sugar  has  been  added. 
If  the  operation  has  been  properly  conducted  (and  a  little  experience 
will  ensure  this)  it  will  be  found  that  after  the  last  portion  of  water 
has  been  added  and  passed  into  the  receiver,  that  the  percolator  is 
half,  or  perhaps  two-thirds  full  of  undissolved  sugar.  And  here  will 
be  seen  the  purpose  for  which  the  upper  faucet  in  the  receiver  was 
designed.  The  syrup  that  passes  into  the  receiver  is  not  of  uniform 
density,  and  the  lighter  portions,  as  a  matter  of  course,  will  be  found 
at  the  top.  The  upper  layers  are  usually  quite  thin.  These  are 
drawn  off  by  the  upper  faucet  and  poured  upon  the  undissolved  sugar, 
a  gallon  at  a  time  until  all  has  passed  into  the  receiver.  The  receiver 
is  then  taken  down,  laid  upon  its  side  on  the  floor  and  well  shaken 
until  all  the  parts  are  thoroughly  mixed,  when  it  is  again  to  be 
placed  in  position  to  be  drawn  from  as  required. 
This  method  is  especially  to  be  recommended  to  dealers  who  sell 
large  quantities  of  soda  water,  and  it  requires  neither  great  skill  nor 
close  attention,  does  away  with  the  necessity  for  the  use  of  fire 
during  the  hot  summer  months,  and  furnishes  a  product  which  is  in 
every  respect  unexceptionable. 
Cairo,  111,  Oct.  12th,  1871. 
CUNDURANGO. 
Editor  American  Journal  of  Pharmacy  : 
Dear  Sir : — We  had  a  few^  days  since  a  call  from  Mr.  Wiehl  U.  S. 
Consul  at  Guayaquil,  with  samples  of  the  flowers,  leaves  and  fruit  of 
the  cundurango  vine. 
The  name  cundurango  means  literally  eagle  vine.  ^  Of  this  plant, 
it  appears  there  are  some  six  known  varieties,  but  three  of  which  have 
