Am 
.  Jour.  Pharm.  \ 
Dec,  1876.  J 
Preparations  of  Malt. 
Glycerina,  pts.  4 
Aqua,  parts  z  y  .  .  1*056 
Aloohol,  pts.  3 
Extract,  sarsapar.  cp.  fluid.  i'°93 
Alcohol,      pts.  5  ^ 
Glycerina,  "  8  f-  .  .  1*087 
4j7*«,  "    3  .) 
Lowell,  N.  St.  Louis,  Nov.  $th,  1876. 
Extract,  sarsaparillae  fluid. 
"  sennas  " 
"  sennae  etspigel. " 
"       spigelian  " 
Glycerina,  pt.  1  > 
"  1  ) 
Extract,  ipecacuanhas  fluid. 
531 
1*121 
I.I4.1 
1*127 
I'llg 
PREPARATIONS  OF  MALT. 
BY   RICH.  V.  MATTISON,  PH.G. 
(Read  at  the  Pharmaceutical  Meeting  November  21.) 
For  several  years  past  there  seems  to  have  been  an  observed  ten- 
dency among  physicians  toward  the  use  of  a  class  of  preparations  more 
or  less  representing  the  saccharine  and  albuminoid  constituents  of 
malted  barley,  and  a  number  of  medicinal  preparations  have  been 
gradually  introduced,  some  of  which  have  found  considerable  favor 
among  the  profession  as  a  slightly-tonic  and  valuable  nutrient  food,  em  - 
ployed in  dyspeptic  and  other  stomachic  disorders,  caused  by  the  norr- 
assimilation  of  starch  food. 
Probably  the  most  widely  known  in  this  country  is  the  "  HofF's 
Malt  Extract,"  which  most  of  the  members  present  may  remember 
particularly,  on  account  of  the  great  difficulty  experienced  in  being  able 
to  obtain  it  during  the  late  Franco-German  war,  and  the  notoriety 
which  one  of  our  eminently-respectable  houses  at  that  time  attained,, 
through  being  able  to  supply,  as  genuine,  a  preparation  put  up  in  the 
ordinary  London  Stout  bottles,  with  fac  simile  German  labels.  The 
genuine  preparation  does  not  seem  to  the  writer  to  be^properly  called 
an  extract  of  malt,  since  it  certainly  partakes  more  of  the  nature  of  a 
malt  liquor,  the  principal  difference  being  that  it  is  of  sweeter  taste  and 
less  spirituous — more  sugar  and  less  alcohol  than  the  ordinary  malted 
liquors  of  commerce.  The  fact,  however,  of  its  containing  a  notable 
proportion  of  alcohol  renders  it,  in  the  opinion  of  the  writer,  an  ob- 
jectionable article  ;  not  objectionable  as  a  malt  liquor,  understand,  but 
as  an  extract  of  malt,  since  a  large  portion  of  the  sugar  has  been  con- 
verted by  fermentation  into  alcohol. 
The  nutrient  properties  of  a  good  malt  extract  consist  in  the  amount 
of  malt  sugar,  diastase,  etc.,  that  is  obtainable  therefrom  by  the^assimi- 
