Am.  Jour.  Pharni.  > 
April,  1883.  | 
Galenical  Preparations. 
189 
ing.  Specific  gravity  1-044  to  1*046;  not  rendered  turbid  by  water; 
contains  4  per  cent,  of  iron ;  keep  in  a  dark  place. 
Tindura  Ferri  chlorati  cetherea. — Solution  of  ferric  chloride  (sp.  gr. 
1*281)  1  part,  ether  2  parts,  alcohol  7  parts;  expose  in  a  well-stoppered 
white  glass  bottle  to  the  sunlight  until  the  color  has  disappeared ;  then 
keep  in  a  shady  place,  removing  the  stopper  occasionally  until  the  tinc- 
ture has  acquired  a  yellow  color.  Specific  gravity  '850  to  *854;  con- 
tains 1  per  cent,  of  iron  ;  after  dilution  with  water  both  ferrocyanide 
and  ferricyanide  of  potassium  produce  blue  precipitates,  ammonia  a 
black  precipitate. 
Tindura  Ferri  pomata. — Extract,  ferri  pom.  (see  page  81)  1  part, 
cinnamon  water  9  parts.    Blackish-brown,  of  a  mild  ferruginous  taste. 
Tindura  Gentiance. — Gentian  1  part,  alcohol  (sp.  gr.  •894)  5  parts, 
Yellowish  brown-red,  very  bitter. 
Tindura  Ipecacuanhoe. — Ipecac  1  part,  alcohol  (sp.  gr.  *894)  10 
parts.    Reddish  brown-yellow,  bitterish. 
Tindura  Pimpinellce. — Burnet  saxifrage  root  1  part,  alcohol  (sp.  gr. 
'894)  5  parts.    Brownish-yellow,  taste  nauseous  and  acrid. 
Tindura  Rhei  aquosa. — Rhubarb  (cut  and  free  from  powder)  100 
parts,  borax  and  potassium  carbonate  each  10  parts,  boiling  water  900 
parts;  after  15  minutes  add  alcohol  90  parts,  macerate  for  one  hour, 
pass  through  a  woolen  strainer,  express  lightly,  and  with  850  parts  of 
the  liquid  mix  150  parts  of  cinnamon  water.  It  is  deep  red-brown, 
pellucid  in  thin  layers,  and  is  not  rendered  turbid  by  water. 
Tindura  Valeriance  cetherea. — Valerian  1  part,  spirit  of  ether  5 
parts.    It  is  of  a  yellow  color. 
Tindura  Veratri. — White  veratrum  1  part,  alcohol  (sp.  gr.  *894)  10 
parts.    Reddish  dark-brown,  bitter  and  acrid. 
Trochisci  are  prepared  by  triturating  the  medicinal  substance  thor- 
oughly with  sufficient  powdered  sugar,  dampening  the  powder  with 
alcohol,  and  then  compressing  so  that  each  troche  shall  weigh  1  gram. 
The  same  weight  is  also  directed  for  troches  made  with  cacao  mass, 
lor  which  purpose  equal  weights  of  cacao  and  sugar  are  melted 
together  by  the  aid  of  a  steam-bath,  and  thoroughly  incorporated 
with  the  medicament ;  the  half-cooled  mass  is  formed  into  the  requi- 
site number  of  troches. 
Trochisei  Santonini  contain  '025  gram  (gr.  '386)  of  santonin 
