232  GKANULAR  SALT  OF  CITRATE  OF  MAGNESIA. 
quite  an  article  of  merchandise,  and  that,  without  its  being  ad- 
vertised or  in  any  way  pushed  into  the  market,  the  makers  rely- 
ing solely  upon  its  intrinsic  value  to  recommend  itself  to  the 
notice  of  intelligent  and  practical  physicians  and  pharmaceutists. 
The  attention  of  the  writer,  who  is  an  employee  of  the  above 
firm,  was  first  called  to  the  English  article  of  granular  citrate  of 
magnesia,  so-called,  in  the  spring  of  1867,  and  a  few  experi- 
ments demonstrated  the  fact  that  its  component  parts  consisted 
principally  of  tartaric  acid,  bicarbonate  of  soda,  sugar  and  a 
trace  of  magnesia. 
To  obtain  a  preparation  that  could  be  properly  called  granular 
citrate  of  magnesia,  and  having  at  the  same  time  effervescing 
properties  by  the  direct  union  of  citric  acid  and  magnesia,  was 
found,  by  the  writer,  to  be  impracticable,  and  the  idea  was 
abandoned. 
After  a  series  of  experiments  to  ascertain  whether  a  granular 
salt  could  be  made,  which  would  contain  citrate  of  magnesia  and 
at  the  same  time  be  effervescent  and  perfectly  soluble,  the  fol- 
lowing formula  was  adopted,  which,  if  it  be  strictly  adhered  to, 
will  afford  a  beautiful  salt,  possessing  decided  laxative  proper- 
ties, and  very  acceptable  to  the  palate : 
Take  of  Acid  Citric,  Powdered,        .       .    4  lbs. 
Magnesia  Calc.  (Jenning's)  .       .    IJ  " 
Soda  Bicarb  (Chance's)       .       .    3  " 
Acid  Tart  3  " 
Pulv.  Sach.  Alb  6  " 
01.  Lemons .  .  .  .  .  J  fl.  oz. 
Alcohol  fort.  q.  s. 
To  the  powdered  citric  acid  add  the  sugar,  and  mix  thoroughly ; 
then  add  the  soda,  magnesia,  and  acid  tartaric,  pass  the  whole 
through  a  No.  40  sieve  three  times,  to  insure  its  being  thoroughly 
mixed,  moisten  the  powder  with  stronger  alcohol,  and  pass 
through  a  No.  8  sieve,  and  place  on  a  tray  made  of  wood  in  a 
warm  room  to  dry ;  then  add  the  oil  of  lemon  and  bottle  in- 
stantly. It  usually  takes  twenty-four  hours  and  a  temperature 
of  120°  to  perfectly  dry  the  salt. 
The  advantage  that  a  reliable  preparation  of  this  kind  pos- 
sesses is  evident ;  it  being  of  known  strength,  uniform  in  its 
