Alternate Formula.
| Desiccated thyroid gland | 6.00 | Gm. |
| Spirit of cinnamon | 0.15 | Cc. |
| Cacao powder | 2.00 | Gm. |
| Sugar, powdered | 17.00 | Gm. |
Directions, same as above.
CHAPTER VIII.
FORMULAE FOR STOCK PREPARATIONS.
(Referred to in [Chapter VII].)
1. FAT STARCH.
| Alcoholic solution of saccharin, 3%,[A] | 15.00 | Cc. |
| Liquid petrolatum | 25.00 | Cc. |
| Starch | 75.00 | Gm. |
Mix the starch with the solution of saccharin, and permit the alcohol to evaporate completely. Then incorporate the liquid petrolatum.
2. CINNAMON CACAO SUGAR.
| Spirit of cinnamon, 10% | 0.50 | Cc. |
| Cacao powder | 10.00 | Gm. |
| Dextrose[B] | 10.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Mix thoroughly by trituration in a mortar; and preserve in a well-stoppered bottle.
3. GREEN FAT SUGAR.
| Spirit of gaultheria, 10% | 4.00 | Cc. |
| Solution of malachite green, 1:1000 | 4.00 | Cc. |
| Fat starch | 20.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Mix the powdered sugar with the solution of malachite green; permit to dry. Add the fat starch and the spirit of gaultheria, and preserve in a well-stoppered bottle. Keep in a dark place.
4. PINK FAT SUGAR.
| Solution of carmine, N. F. | 0.50 | Cc. |
| Spirit of rose, 1% | 2.00 | Cc. |
| Fat starch | 20.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Add the solution of carmine to the sugar and triturate until thoroughly mixed. Then add the fat starch and the spirit of rose, and preserve in a well-stoppered bottle in a dark place.
5. RED FAT SUGAR.
| Solution of carmine, N. F. | 6.00 | Cc. |
| Spirit of cinnamon, 10% | 1.00 | Cc. |
| Fat starch | 20.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Mix the carmine solution with the sugar and permit the powder to dry. Then add the spirit of cinnamon. Owing to the fact that the red fat sugar is used with poisonous substances requiring very thorough trituration which is liable to lessen the efficiency of the fat starch, it is well to add the latter after the medicament has been incorporated with the red cinnamon sugar. Preserve in a well-stoppered bottle in a dark place.
6. VANILLA CACAO SUGAR.
| Tincture of vanilla | 5.00 | Cc. |
| Cacao powder | 10.00 | Gm. |
| Dextrose[C] | 10.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Mix thoroughly by trituration in a mortar, and preserve in a well-stoppered bottle.
7. WHITE FAT SUGAR.
| Spirit of peppermint | 2.00 | Cc. |
| Fat starch | 20.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
To the powdered sugar add the fat starch and the spirit of peppermint. Mix and preserve in a well-stoppered bottle in a dark place.
8. YELLOW FAT SUGAR.
| Spirit of lemon, 10% | 5.00 | Cc. |
| Tincture of curcuma | 10.00 | Cc. |
| Fat starch | 20.00 | Gm. |
| Sugar, powdered | 80.00 | Gm. |
Mix the powdered sugar with the tincture of curcuma and permit the alcohol to evaporate; then add the spirit of lemon and the fat starch. Mix well and preserve in a well-stoppered bottle in a dark place.