226 
ON THE FERRUGINOUS WINES, ETC. 
Boil together in a matrass until the whole of the peroxide 
is dissolved. Filter, and wash the filter with sufficient dis- 
tilled water to obtain twelve parts of liquid. This forms 
what is kept in France under the name of Liquid Citrate of 
Iron, marking 24° B., and holds in solution one-third of its 
weight of dry citrate of Iron. 
The dry may be easily obtained by exposing the liquid in 
shallow vessels, containing but a thin stratum, and dried in a 
heated stove. When dry it separates in the form of thin 
scales, very brilliant, and of a beautiful golden red color. 
This salt dissolves very slowly in water, but in the end is 
completely dissolved. 
It dissolves readily in boiling water. 
The combining proportions of this substance are forty parts 
of the oxide of iron to seventy parts of crystallized citric 
acid. It has an acid, not unpleasant taste, and of all the fer- 
ruginous salts is the least disagreeable to be taken. 
Beral obtains his citrate by treating iron filings with citric 
acid, and exposing the product to the air to dry. 
In the Hamburg Pharmacopoeia is given a formula for a 
Citrated Aromatic Wine of Iron, as follows: 
" Iron Filings, 1 oz. 
Lemon Juice, 3 oz. 
Let it macerate during a night, and add 
Gentian, \ oz. 
Cinnamon, 2 drachms. 
White Wine, 16 ounces. 
Digest for twenty-four hours, then decant." 
This, or an analogous preparation, as I have been told, is 
used by physicians in Charleston, S. C. 
" Wine of Acetate of Iron. 
(Traite de Pharraacie par Soubeiran.) 
Acetate of Iron, (dry,) 32 grs. 
White Wine, 1 lb." 
