500 
ON  CREAM  SYRUPS. 
the  requisite  proportions  of  Cantharides  necessary  for  making 
the  Blistering  Cerate  of  the  U.  S.  Pharmacopoeia,  but  containing 
neither  wax,  resin  nor  lard. 
A  peculiar  bitumin,  from  one  of  the  Western  States,  was  sent 
to  me  for  examination;  its  permanent  adhesiveness,  no  matter 
how  long  exposed  to  the  action  of  the  air,  suggested  to  me  the 
idea  of  applying  it  to  the  preparation  of  a  blistering  plaster.  I 
moistened  some  powdered  cantharides  with  nitro-benzine,  for  the 
purpose  of  disguising  the  smell  of  the  flies,  and  then  added 
the  requisite  amount  of  the  bitumen.  A  blistering  plaster  thus 
made,  seems  to  possess  all  the  qualities  of  a  good  epispastic,  with 
a  comparatively  pleasant  odor. 
I  doubt  not,  but  this  peculiar  bituminous  exudation  could  be 
rendered  available  in  the  preparation  of  other  plastic  compounds 
of  a  stimulant  nature,  when  it  is  desirable  to  keep  them  spread 
for  a  long  time  before  they  are  sold.  Should  yon  want  a  sample 
of  it,  I  shall  be  happy  to  send  you  some  by  a  convenient  oppor- 
tunity. 
CREAM  SYRUPS. 
To  Mr.  Wm.  Procter,  Jr. 
Dear  Sir: — My  experience  in  reference  to  the  forniulge  and 
to  the  keeping  of  the  so-called  "  Cream  Syrups,"  mentioned  by 
you,  in  the  Journal  of  September  last,  varies  somewhat  from  those 
there  stated.  I  flattered  myself  as  one  who  was  among  the  first 
to  prepare  them.  I  have  never  used  milk,  which  I  think  must 
necessarily  diminish  their  richness.  In  the  preparation  of  the 
Cream  Syrup,  I  first  make  an  emulsion  of  almonds,  then  the 
sugar  and  cream  is  added,  and  heated  till  it  comes  to  a  boil,  stir- 
ring constantly  to  prevent  any  separation,  (which  sometimes 
occurs,  owing  to  the  cream.)  This  makes  a  luscious  syrup,  that  will 
keep  a  week  and  over,  without  being  placed  in  ice.  Sometimes 
a  little  soda  is  added,  which  has  the  effect  to  even  keep  it  longer. 
I  have,  since  reading  the  article  in  the  Journal,  tried  the  ex- 
periment of  preparing  Cream  Syrup  without  the  emulsion  of 
almonds  and  without  heat,  simple  sugar  dissolved  in  cream  ;  and, 
although  it  makes  a  nice  looking  syrup,  it  did  not  keep  more  than 
three  days.    Another  little  matter  occurs  to  me  in  regard  to 
