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The Edinburgh new Dispensatory : containing 1. The Elements of pharmaceutical Chemistry ; 2. The Materia Medica; or the natural, pharmaceutical and medical History, or the Substances employed in Medicine ; 3. The pharmaceutical Preparations and Compositions ; including Translations of the Edinburgh Pharmacopoeia published in 1805, of the Dublin Pharmacopoeia in 1807, and of the London Pharmacopoeia in 1815
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Materia Medica.

Part II.

when applied externally in gangrene, sufficiently warrant fu-ture trials. Although chemical analysis is not yet sufficient-ly advanced, to enable us to determine from it the medical ef-fects of any substance, I may observe, that the active consti-tuent of this bark is tannin, which is scarcely compatible withthe presence of cinchonin, the predominant, and probably theactive, constituent of Peruvian bark. In powder, it may begiven to the extent of a scruple and a half, or a drachm, fora dose. Buchholz prefers a solution of a drachm of the ex-tract in an ounce of cinnamon water, of which sixty drops areto be given every three hours.

Agrimonia eupatoria. Dub.

Willd.g. 951. sp. 1___ Smith. Flor. Brit. g. 224, spi 1__ Do-

decandria Digynia,Agrimony.

Officinal —The herb.Agrimonije herba. Dub.

The herb, when fresh, has a pleasant smell, which, how-ever, it loses on being dried. Its taste is then bitterish andastringent.

lour.

Lewis got from it an essential oil of a yellow co-

Alcohol. Ed.

Spiritus vinosus rectificatus. Dub.Spiritus rectificatcs. Lond.Alcohol, rectified spirit of wine.

The spirit distilled from wine, or other fermented liquors,entirely free from any unpleasant smell, and of which the spe-cific gravity is to that of water as 835 to 1000, being such asmay be easily procured. (Ed.) The London college order aspirit of the same specific gravity. The Dublin college orderit of the specific gravity 840.

Alcohol is the characteristic principle of vinous liquors. Itarises from the decomposition of sugar by fermentation, andis found in greatest quantity in the wines of warm countries,prepared from thoroughly ripened fruit. In our home madewines, sugar is added to compensate for the want of it in ouracescent fruits, so that some of them, according to Brande'sexperiments, yield more alcohol than any foreign wine. It isthe proportion of alcohol which renders wines more or lessgenerous, and prevents them from becoming sour. The rich-er a wine is in alcohol, the less malic acid it contains; andtherefore the best wines give the best brandy, because theyare free from the disagreeable taste which the malic acid im-

 
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