AN  INTRODUCTION  TO  PRACTICAL  PHARMACY.  17 
By  the  so-called  liquor  laws,  the  sale  of  spirituous  liquors  is  also  thrown 
into  the  hands  of  the  druggist  and  apothecary  ;  with  him  rests  in  a  great 
measure  the  necessary  discrimination  as  to  the  sale  of  these  powerful  agents ; 
he  must  endeavor  to  draw  a  line  between  the  purchaser  who  seeks  them  for 
an  undue  indulgence  in  their  intoxicating  effects,  and  one  who  will  apply 
them  feo  legitimate  uses  in  disease.  That  this  is  a  difficult  duty  cannot  be 
denied,  and  its  observance  implies  the  exercise  of  great  care  and  tact,  as  well 
as  of  moral  courage. " 
We  shall  finish  our  extracts  by  presenting  some  recipes,  taken 
from  various  parts  of  the  book. 
The  Compound  Fluid  Extract  of  Buchu. 
Take  of  Buchu  in  coarse  powder     .    12  ounces. 
Alcohol  ....     3  pints. 
Water     ....     6  pints,  or  sufficient. 
Treat  the  leaves  by  maceration  and  displacement,  first  with  a  portion  of  the 
alcohol,  and  then  with  the  remainder  mixed  with  the  water ;  evaporate  the 
resulting  liquid  by  a  gentle  heat  to  3  pints,  and  to  this  add, 
Sugar    .         •         .         .    2$  pounds. 
Continue  the  heat  till  it  is  dissolved,  and,  after  removing  from  the  fire, 
add— 
Oil  of  cubebs, 
Oil  of  juniper,  of  each       .        one  fluidrachm. 
Spirit  of  nitric  ether         .         twelve  fluidounces. 
Previously  mixed  •  stir  the  whole  together. 
Marshmallow  Paste.    Opaque  Gum  Paste.    Pate  de  Gfuimauve. 
Take  of  Gum  Arabic,  (white,) 
Sugar,  of  each    .  lbj. 
Water      .....  sufficient. 
Orange-flower  water    .        .         .  fsnJ« 
White  of  eggs     ....        No.  x. 
Bruise  the  gum,  dissolve  it  in  the  water,  and  strain  ;  put  the  gummy  solu- 
tion upon  the  fire  in  a  deep,  wide  pan,  add  the  sugar,  stirring  con- 
tinually until  it  has  the  consistence  of  thick  honey,  carefully  regulating  the 
temperature.    Then  beat  the  eggs  to  a  froth,  add  them  and  the  orange- 
flower  water  gradually  to  the  paste,  which  must  be  continually  stirred  ; 
continue  to  beat  the  paste  until,  in  applying  it  with  the  spatula  upon  the 
back  of  the  hand,  it  does  not  adhere  to  it,  then  run  it  out  upon  a  slab,  or 
into  pans  covered  with  starch. 
Formerly  this  contained  marshmallow  ;  now  it  is,  properly  speaking,  only 
an  opaque  paste  of  gum. 
The  Iceland  ?noss  paste,  so  extensively  advertised  of  latter  years,  may  be 
closely  imitated  by  this  process,  slightly  varying  the  flavor.  The  asserted 
presence  of  Iceland  moss  in  it  improves  it  only  in  name, 
