'""s^pTis/s'^""- }  Medicinal  Syrups,  3  9 1 
The  process  that  I  am  about  to  describe  is  originally  the  invention  of 
Mr.  L.  Orynski,  and  was  published  in  the  "  Druggists'  Circular  "  of 
March,  1 87 1.  The  process  which  he  there  suggested  is  much  easier 
and  economical  than  the  process  of  the  "  Pharmacopceia,"  and,  I  think, 
fills  all  the  vacancies  which  the  latter  cannot  possibly  approach,  namely, 
syrups  of  official  strength^  transparent  appearance^  perfect  consistence  and 
unlimited  stability. 
Having  paid  much  attention  to  the  modification  and  improvement  of 
the  valuable  invention  of  Mr.  Orynski,  I  feel  confident  in  recommend- 
ing the  following  process  to  the  perusal  of  the  readers  of  the  Journal, 
and  sincerely  hope  they  will  try  the  improved  process  as  laid  down  ;  if 
the  directions  are  strictly  followed,  success  alone  can  be  the  result. 
The  kind  of  sugar  to  be  used  is  the  so  called  "  crushed,"  or  even 
coarsely  granulated  ;  but  very  finely  powdered  will  not  answer,  as  the 
pressure  of  the  solvent  exerted  on  the  sugar  has  the  tendency  of  bring- 
ing the  particles  in  such  close  contact  as  to  render  it  impenetrable  by 
it.  The  quantity  to  be  used  is,  in  all  cases,  the  same  as  is  prescribed  by 
the  "  Pharmacopoeia." 
In  the  preparation  of  all  syrups,  it  is  very  essential  to  provide  for  the 
transparency  of  the  menstruum.  For  simple  syrup,  only  the  purest 
and  clearest  water  obtainable  should  be  used  ;  the  purer  and  clearer  the 
menstruum^  the  ?nore  crystal-appearing  the  product. 
The  first  step  in  the  process  is  to  procure  a  conical  percolator  of  the 
required  size.  Introduce  lightly  in  the  lower  orifice  a  loose  piece  of 
sponge,  previously  moistened  with  water.  The  sugar  is  then  to  be 
placed  into  the  percolator,  a  well  fitting  cork  inserted  at  the  mouth  of 
the  lower  extremity,  and  the  liquid  to  be  converted  into  syrup  poured 
on.  The  percolator  is  then  securely  covered,  and  set  aside  in  a  mod- 
erate temperature,  until  the  sugar  has  melted  down  to  less  than  half  its 
former  bulk.  Then  the  cork  can  be  removed  and  the  liquid  allowed  to 
drop.  It  is  always  best  to  return  the  first  four  or  eight  ounces  that 
pass  to  the  percolator,  in  order  to  guard  against  impurities  which  may 
exist  in  the  sponge.  If  the  sugar  is  not  all  dissolved  when  the  liquid 
has  passed,  return  the  quantity  percolated,  until  that  end  is  perfected. 
It  is  hardly  ever  necessary  to  return  the  percolated  syrup  more  than 
once,  if  the  sponge  is  properly  inserted.  The  time  consumed  is  not  as 
long  as  if  it  were  made  by  boiling  on  the  gas  furnaces  generally  found 
in  the  laboratory,  and  the  product  is  a  transparent  syrup  of  a  fine  con- 
