4635. Syrup of Phosphate of Iron and Lime

4635.    Syrup of Phosphate of Iron and Lime. Take of phosphate of iron, 96 grains; phosphate of lime, 192 grains; water, 8 fluid, drachms; syrupy phosphoric acid, (specific gravity 1.5), 8 fluid drachms; syrup, 10 fluid ounces. Mix the powders with the water in a glass mortar, add the acid, and filter into the syrup. Each fluid drachm contains 1 grain of phosphate of iron, 2 grains of phosphate of lime, and an amount of acid equal to about 30 minims of the dilute phosphoric acid, B. Ph. The phosphate of lime is made by precipitation from solutions of chloride of calcium and phosphate of soda, and dried at 100° Fahr., and should not be kept too long before use. In this formula avoirdupois weight and Imperial measure are adopted.

4636. Durand's Syrup of Phosphate of Lime

4636.    Durand's Syrup of Phosphate of Lime. Take of precipitated phosphate of lime, 128 grains; glacial phosphoric acid, 240 grains; sugar, in coarse powder, 71/2 ounces; distilled water, 4 fluid ounces; essence of lemon, 12 drops. Mix the phosphate of lime with the water in a porcelain capsule, over a spirit or gas lamp, or in a sand-bath; add gradually the phosphoric acid until the whole of the phosphate of lime is dissolved. To this solution add sufficient water to compensate for the evaporation, then dissolve the sugar by a gentle heat, and, when perfectly cold, add the essence of lemon. The syrup of phosphate of lime, thus prepared, is colorless, transparent, of an acid taste, and contains two grains of the phosphate of lime, and nearly four grains of phosphoric acid to each tea-spoonful. When diluted it forms a phosphoric lemonade, not unpleasant to the taste. Dose, a tea-spoonful.

4637. Wiegand's Syrup of Phosphate of Lime

4637. Wiegand's Syrup of Phosphate of Lime. Dissolve 1 ounce precipitated phosphate of lime in 1 fluid ounce water by means of 4 fluid drachms muriatic acid; filter, and add 61/2 fluid ounces water; then add 12 fluid ounces sugar, and strain. Dose, a tea-spoonful. This preparation is not so acid as Durand's, which is thought to be an advantage in some cases.

4638. Syrup of Rhubarb

4638. Syrup of Rhubarb. The officinal method of preparing the fluid extract of rhubarb employed for the syrup involves much concentration by evaporation, and results in an unsightly preparation, and liable to an objectional resinous precipitation. By a modified process a fluid extract of rhubarb, equal to the officinal in strength, is first obtained by repercolating rhubarb, in moderately fine powder, with a mixture of 3 parts officinal alcohol and 1 part water. This menstruum exhausts rhubarb completely with the greatest facility. To make the syrup, take of this fluid extract, 3 fluid ounces ; sugar, 28 troy ounces; water, a sufficient quantity. Add the fluid extract to 12 fluid ounces of water, filter, make up the filtrate to the measure of a pint by adding water through the filter, and dissolve in it the sugar with the aid of a gentle heat, and strain through muslin. The result is splendid. An equal product is obtained by mixing the officinal fluid extract with water, letting it repose some hours, filtering, and then completing as above.