4703. Squibb's Liquor of Iodide of Iron

4703.    Squibb's Liquor of Iodide of Iron. Take of iodine, 2 ounces; iron - wire, 5 drachms; sugar, 12 ounces. Make this sugar into syrup by boiling it up with 8 fluid ounces distilled water, and filtering through paper into a flask marked at the point up to which it holds 20 fluid ounces. Meanwhile shake the iodine and iron with 3 fluid ounces water in a small flask until a clear green liquid results. Add to this a small portion of the syrup, and filter the whole through a new filter into the syrup, keeping but a small portion of the solution in the filter at a time. Drain, but do not wash the filter; and, finally, add to the liquid in the bottle enough distilled water to make up 20 fluid ounces. Shake it well, and keep it in small bottles, filled and well stoppered. •

4704. Physic's Bitter Wine of Iron

4704.    Physic's Bitter Wine of Iron. Take of iron filings, 3 ounces; ginger, bruised, gentian, bruised, each, 1 ounce; orange-peel, bruised, 1/2 ounce; strong old cider, 1 pint. Macerate in a bottle loosely corked, for 2 weeks or longer, then express and filter for use. A reaction occurs between the iron filings and the acid of the cider, resulting in the formation of malate, and perhaps some acetate of protoxide of iron, with the evolution of hydrogen gas, which swells up the ingredients, and requires that the maceration should be conducted in a bottle of twice the capacity of the ingredients. This preparation has a dark, almost black color, very bitter aromatic taste, and is a good, though not an elegant chalybeate, in the dose of a teaspoonful.

4705. Hubbell's Wine of Iron

4705.    Hubbell's Wine of Iron. Take citrate (of magnetic oxide) of iron, 128 grains; precipitated extract of Calisaya bark, 256 grains. (See next receipt.) White wine (sherry), 1 pint; curaçao (the best), 51/3 fluid ounces. Dissolve the precipitated extract of bark in the wine by aid of a sufficient quantity of citric acid, then add the citrate of iron, filter the solution, and add to it the curaçao, and mix. The peculiarities of this preparation arc, that it consists of iron and cinchona, and yet is free from any inky taste or appearance, is perfectly transparent, of a light brown color not very different from that of sherry wine, and a bitter, not disagreeable taste. The label claims for it the presence of citrate of the magnetic oxide of iron, as the ferruginous ingredient. The dose of this preparation is a tea-spoonful.

4706. Hubbell's Precipitated Extract of Calisaya Bark

4706.    Hubbell's Precipitated Extract of Calisaya Bark. The precipitated extract of bark employed by Mr. Hubbell is not the commercial extract, nor yet that of Wetherill, nor of Ellis, but is made by himself, by a process based on that of Mr. Herring, of London, for the manufacture of quinine. Any quantity of Calisaya bark is treated with a solution of caustic soda (2 parts to 100 of water), until it has removed the coloring matter, kinic and tannic acids, and extractive matters. The residue is washed with water, dried, and extracted with alcohol till exhausted, and the alcohol distilled off so as to obtain an extract. The extract consists almost wholly of quinia and cinchonia, and is free from tannin, and, though not soluble in wine alone, becomes so by aid of citric acid.