224 
ON THE FERRUGINOUS WINES, ETC. 
wine; macerate for ten days (digest for 7 days, Dub.) with 
occasional agitation, and filter." 
A slight disengagement of hydrogen gas takes place during 
the maceration, resulting from the decomposition of the water 
by the iron, which becomes oxidized, and combines with the 
bitartrate of potash of the wine. As there is, likewise, a little 
acetic or malic acid contained in the wine, the efficacy of this 
chalybeate is based upon a mixture of acetate or malate of 
iron with ferro-tartrate of potash. 
Vinum Ferri. 
Vin Martial ou Chalibe.-— (Codex.) 
Pure Iron Filings, 1 oz. or 32 parts. 
White Wine, (genereux,) 2lbs.= 1000 
Macerate in a matrass for six days, stirring from time to 
time, then decant and filter. 
This, as will be perceived, differs from the first mentioned 
formula in being prepared with only half the quantity of 
iron. 
Other Pharmacopoeias of Europe give the same process, 
differing only in a more or less prolonged maceration, except 
the London Pharmacopoeia, which cannot with any propriety 
claim the name of a wine, being a spiritous solution of the 
double tartrates of iron and potassa with cream of tartar. 
The wines of iron are subject to a change of color after 
long standing, becoming gradually blackened, consequent 
upon the action of the iron upon the astringent matter of the 
wine. 
To obviate this, it has been recommended by Mr. Beral to 
shake the white wines with a little hydrated peroxide of iron, 
and after a few days a separation of the astringent matter 
ensues. 
Wine of iron is much used in France as a domestic remedy 
in families, who prepare it for their own use by suspending 
a boule de mars (an impure tartrate of iron and potash made 
into a paste with a concentrated decoction of vulnerary herbs, 
