672

FERRUM— IRON.

Distilled Water,

thirty fluid ounces.Lastly filter it, and add thespirit. (Lond.)R. Iron Wire, cut in pieces,

four ounces.Rhenish Wine, four pints.

Sprinkle the iron with a little ofthe wine, and expose it to the air tillit is covered with rust ; then add therest of the wine, digest it for eightdays, shaking the vessel from time totime, and strain. (Dubl. ; Amer.;Coxe)

R. Iron Filings, one ounce.

White Wine, two pounds.

Maceratefor six days, occasionally shakingthe vessel; then strain and filter. (Gall.)Bruns. ; Sard. ; and Cadet de Gassi-Court give the same process, varying it onlywith respect to the duration of the macera-tion. — Lusit. prescribes three pounds ofwine, two ounces of filings, and fifteen days'maceration. — Lipp. — one ounce of filings,one pound of wine, and four days' ma-ceration.R. Tartrate of Potass and of Iron,

one ounce.

Winter's Bark, three drams.

Wine, two pounds.

Macerate for two days, and strain. (Ferr.)

R. Tincture of Tartrate of Potass

and of Iron, one ounce.

White Wine, two pounds.

Mix. (Niemann)

Wurceb. requires the tincture of malateof iron.

The preparation which results from thelatter formula is preferable to the precedingones, in which the quantity of iron dissolvedvaries according to the quality of the wine,while in this the proportions are constant.It is also an advantage that it may be pre-pared extemporaneously, for during the di-gestion, particularly when it is prolonged,as in the formula of Lond., the wine be-comes more or less decomposed.

It is tonic, aperitive, and emmenagogue.— Dose, from half an ounce to two ounces,in infusion of wormwood or ofmugwort.

BITTER CHALYBEATE WINE.

Vinum amaro-chalybeatum. (Brera ;Ellis)

R. Tops of Wormwood,Iron Filings,Cinnamon,Wine,

one handful.

one ounce.

two drams.

three pounds.

Digest for twenty-four houïs, and strain.(Brera)

R. Iron Filings, one ounce and a half.

Gentian, "I of each,

Orange Peel, half an ounce.

Red Wine, two pounds.

Digest for two or three days, and strain.

(Ellis)

aromatic chalybeate wine.

Vinum aromo-chalybeatum, (Fenn.; Hann;Olden.; Borus.; Sax.; Suec. ; Her-bip. ; Augustin ; Bbugnatelli ; Spi-elmann ; Swediaur; VanMons)

R. Iron Filings, one part.

Cinnamon, one half part.

Rhenish Wine, twelve parts.

Digestforseveraldays, andfilter. (Fenn.;Borus.; Sax.)

Brugnatelli prescribes four parts ofiron, one part of cinnamon, and forty-eightof wine. — Suec— one ounce of iron, threedrams of cinnamon, and one pound of wine.— Herbip. — one ounce of iron, two drainsof cinnamon, and one pound and a half ofwine. — Hann. ; and Olden. — two ouncesof iron, one ounce and a half of cinnamon,and two pounds of wine. — Van Mons —•"three parts of black oxide of iron, two hun-dred and ninety-two of wine, and one partof cinnamon.R. Iron Filings, three ounces.

Root of Sweet Flag, of each,

Orange Peel, J one ounce.

Cloves, one scruple.

White Wine, four pounds.

Infuse for four days, and strain. (Au-gustin)R. Iron Filings, one ounce.

Lemon Juice, two ounces.

At the expiration of twelve hours, add

White Wine, two pounds.

Cinnamon, two drams.

Digest for three days in a moderate heat,and strain. (Augustin)R. Iron Filings, four ounces.

Cinnamon, 1 , , . ,,

vf _- f of each, half an ounce.

Rhenish Wine, four pounds.

Digest for one month, and strain. (Spi-elmann; Swediaur)

It is excitant and tonic, and is recom-mended in chlorosis, and other disordersarising from debility.

Dose, one or two spoonfuls, twice orthrice a day.

aromatic chalybeate syrup.

Syrupus Chalybeatus. (Sard.)

R. Wine of Iron, two pounds.