4707. Shinn's Bitter Wine of Iron

4707.    Shinn's Bitter Wine of Iron. Take of sulphate of cinchona, 6 drachms; sulphate of quinia, 2 drachms; citrate of iron, 4 ounces; citric acid, 1 ounce; sherry wine, 4 pints; alcohol, 1 pint; orange syrup, 1 pint. Dissolve the sulphates and citric acid in 11/2 pints of hot water, and the citrate of iron in 1/2 pint of the same; mix the solutions, and add the other ingredients.

4708. Aromatic Wine of Iron

4708.    Aromatic Wine of Iron. Digest 1 ounce iron filings for 2 or 3 days in 3 fluid ounces lemon juice; add 1/2 ounce each bruised gentian and cinnamon, and 16 ounces Rhenish (or sherry) wine. After 24 hours decant and filter. Gentian contains no tannin, and will not blacken the iron in the solution.

4709. To Prevent Sediment in Preparations of Peruvian Bark

4709.    To Prevent Sediment in Preparations of Peruvian Bark. The formation of a sediment in this and other simple preparations of Peruvian bark may be avoided by displacing or digesting its powder first with a solution of soda which will extract the tannin, kinovin, etc.; after washing off the last traces of the alkali by means of water, the alcoholic or vinous tincture may then be prepared as usual, and will remain clear, because free from the principles extracted by the alkaline solution. The alkaloids of the bark do not dissolve in weak mineral alkalies.

4710. Cottereau's Wine of Cinchonia

4710.    Cottereau's Wine of Cinchonia is made as follows: Dissolve 24 grains sulphate of cinchonia in 2 pints Madeira wine, and filter. Dose, 1 to 4 ounces.

4711. Wine of Calisaya Bark

4711.    Wine of Calisaya Bark. Digest 1 part powdered Peruvian bark in 12 parts white wine for 24 hours, and filter. A similar preparation may be made of 20 parts of red wine and 1 part extract of Peruvian bark.

4712. Aromatic Mixture of Iron

4712.     Aromatic Mixture of Iron. Take Peruvian bark in powder, 1 ounce; co-lumba root in coarse powder, 3 drachms; bruised cloves, 2 drachms; filings of iron, separated by a magnet, 1/2 ounce; digest for 3 days with occasional agitation in a covered vessel, with as much peppermint water as will give 12 ounces of a filtered product, and then add compound tincture of cardamoms, 3 fluid ounces, and tincture of orange peel, 2 fluid drachms. This mixture should be kept in a well-stoppered bottle. Properties, tonic, and valuable in various states of debility; dose from 1/2 to 2 fluid ounces.

4713. Procter's Rennet Wine

4713.    Procter's Rennet Wine. Take of fresh rennets (about 3), 24 troy ounces; chloride of sodium, 3 ounces; alcohol, 6 fluid ounces; white wine, 16 fluid ounces. Wash the rennets in water until perfectly clean, cut them up, and macerate them for 14 days with frequent agitation in the wine, then add the alcohol, and filter for use. Dose, 1 tea-spoonful immediately after eating.