ON THE FERRUGINOUS WINES, ETC. 
227 
This is made from the acetate of the peroxide of iron, an 
extremely soluble salt. 
To obtain it, you add to concentrated acetic acid recently 
precipitated hydrated peroxide of iron, until the latter ceases 
to dissolve any more; then add a slight excess of acid, to 
effect a perfect solution, and evaporate to dryness upon a wa- 
ter bath. 
This combination takes place slowly. Some old hydrated 
peroxide, which I desired to convert into acetate, was very 
little, if at all, attacked by concentrated acetic acid. 
Like most of the salts of iron the acetate is deliquescent, 
and requires to be kept in glass stopper bottles. 
u Wiht of Hydriodate of Iron* 
De Dr. Pierquin, 
Hydriodate of Iron/ 4 drachms. 
Bordeaux Wine, I lb. 
A tablespoonful of this wine is given night and morning to 
adults." 
The other chalybeates of the day, such as lactate and ma- 
late of iron, the double salts of ammonia and tartrate of iron, 
and ammonio-citrate of iron, nave not yet, as far as I can as- 
certain, been essayed under cover of a vinous menstruum. 
The ammoniacal citrate of iron may be prepared by adopt- 
ing the method recommended for the ammonio-tartrate, vol. 
6th, page 275, new series, of this Journal, merely substituting 
one acid for the other. 
The lactate, from its little solubility, is not employed in a 
liquid state, but is made up into pills, tablettes, lozenges, and 
is incorporated with biscuits and chocolate. 
It appears that the greater part of the lactate of iron used 
in France is obtained from the lactate of lime, an article of 
commerce, supplied from the residue proceeding from the 
manufacture of beet root sugar. According to Beral, to con- 
vert it into lactate of iron 500 grammes of lactate of lime are 
VOL. VIII. — NO. III. 29 
