342 
Essence  of  Vanilla. 
Am.  Jour.  Pharm. 
Aug.,  1876. 
/loosely  in  a  funnel  and  percolate  it  with  the  water  that  goes  to  make 
up  the  syrup,  mixed  with  a  small  quantity  of  glycerin.  Dissolve  the 
--sugar  in  this  last  percolate,  and,  while  still  hot,  add  the  aromatic 
'tincture  of  rhubarb.  The  result  is  a  transparent  syrup  of  a  beautiful 
.red  color,  and  it  will  not  precipitate. 
Syrup  of  Ipecacuanha. — In  simply  mixing  the  fluid  extract  with  syrup 
:a  very  unsightly  preparation  is  obtained,  the  resin  being  precipitated. 
"The  following  formula  affords  a  much  nicer  product  :  Mix  the  fluid 
extract  with  water,  let  stand  and  filter  out  the  precipitated  resin,  dis- 
solve the  sugar  in  the  filtrate,  and  strain. 
Tincture  Kino. — The  writer  recommends  R.  Rother's  process 
("  Am.  Jour.  Pharm.,"  1873,  P-  398)- 
Syrup  of  Squill. — An  important  point  has  been  overlooked  in  the 
formula  for  this  preparation.  As  vinegar  of  squill  contains  a  con- 
siderable amount  of  albuminous  matter,  it  ought  to  be  first  brought  to 
the  boiling  point,  when  the  albumen  coagulates  and  can  readily  be 
skimmed  off ;  the  sugar  should  then  be  dissolved  at  a  low  temperature. 
ESSENCE  OF  VANILLA. 
Georgetown,  D.  C,  July  12,  1876. 
Editor  American  Journal  of  Pharmacy  : — 
Enclosed  please  find  formula  for  essence  vanilla,  which  gives  me-  a 
better  result  than  any  I  have  ever  tried  : 
Take  of  vanilla  beans,       ...  8  oz. 
cut  loaf  sugar,  .  .  .    72  oz. 
dilute  alcohol  a  sufficient  quantity.  Slice  and  cut  very  fine  the  vanilla 
beans,  then,  with  the  sugar  gradually  added,  reduce  in  a  wedgewood 
mortar  to  a  coarse  powder  (it  should  pass  freely  through  a  sieve  of  20 
meshes  to  the  inch),  pack  this  into  a  cylindrical  glass  percolator,  and 
cuery  slowly  displace  with  dilute  alcohol  1  gallon  of  percolate.  The 
"first  of  this  percolate  is  a  dark  syrup,  and,  if  the  process  is  carefully 
conducted,  the  last  few  ounces  of  the  gallon  will  pass  almost  void  of 
color  or  vanilla  flavor.  Yours,  &c, 
Chas.  Becker. 
