264 
PHARMACEUTICAL NOTICES. 
Another case is the very common habit with some prac- 
titioners to direct "Vinum Colchici," without specifying 
whether the wine of the root or seeds is desired. There 
cannot be a doubt but that half a pound of the root or cor- 
mus of colchicum, possesses more activity, and yields more 
power to a pint of wine, than two ounces of the seeds, and 
that their indiscriminate use is improper. Hence the im- 
portance of physicians using exact terms when prescribing 
them. 
Citrate of Magnesia. 
Our last number contained an article on the Citrate of 
Magnesia, and a purgative water made with that salt. The 
advantages proposed by the use of this salt, are chiefly in 
its being in great measure devoid of the bitter taste, of the 
sulphate. Its sparing solubility is an objection to its use, 
were its expensiveness less. The purgative water is the 
form in which it has been most used, which is a solution of 
the salt in carbonic acid water, with syrup. The process of 
Delabarre is a tedious one, and has been improved upon 
both here and in France. 
Our friend, Edward Parrish, of this city, prepares the 
"water" by forming a slightly acid citrate of magnesia, 
(about 1J oz. of the salt to a pint of water,) which is intro- 
duced into ordinary Saratoga water bottles, containing the 
requisite quantity of lemon syrup, until nearly full, and the 
remaining space filled with moist, recently precipitated, car- 
bonate of magnesia, after which the bottles are immediately 
and well corked. Upon mixing the contents of the bottle, 
the carbonate of magnesia is decomposed by the free citric 
acid in the solution, and the evolved carbonic acid is re- 
tained by the close cork and absorbed by the liquid. 
M. Duclou suggests that a solution of any suitable 
strength of the magnesian citrate in hot water, be intro- 
duced into pint bottles containing the syrup, and after cool- 
ing, a dram of bi-carbonate of soda, and afterwards a dram 
