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SULPHATE OF MAGNESIA. 
ART. LXXIX. — ON THE REMOVAL OF THE BITTER TASTE 
OF SULPHATE OF MAGNESIA. 
By M. Combes. 
It has long been a desideratum to remove the bitter 
taste of that valuable purgative salt, the sulphate of magne- 
sia. After a number of trials, I have at last suceeded in 
effecting this by the simultaneous administration of tannin 
or coffee ; the former however is an active agent. 1| gr. 
of tannin, when boiled for three minutes with an ounce of 
the sulphate and about I5 pint of water, entirely conceals 
the taste of the salt. The peculiar astringent taste of the* 
tannin may be removed by an agreeable aroma. In 
roasted coffee we have both the advantages combined. 
The following are the best proportions: — 
Take of Sulphate of magnesia, 1 oz. 
Powder of roasted coffee, 2\ drms. 
Water, about 16 oz. 
Boil well for two minutes (not in a tinned vessel), remove 
from the fire, and let the mixture infuse for some minutes, 
so as to allow time for the development of the aroma; then 
filter, or merely strain off. It must be sweetened to the 
taste. This fluid does not impart the slightest taste of the 
bitterness of the sulphate. The salt does not undergo any 
decomposition by this process. 
It should be observed that the infusion is not capable of 
removing the bitterness, nor will the addition of the salt to 
the filtered decoction answer the purpose. 
Should it be required to increase the amount of the sul- 
phate without augmenting the proportion of coffee, 2 or 3 
grs. of tannin should be added to the boiling decoction. 
The aroma of the coffee masks the disagreeable taste of the 
tannin. Orange-flower water . is also useful in concealing 
the flavour of tannin. — Ibid from Ibid. 
