Medicinal Wines:
Beef And Iron.
| I.— | Extract of beef | 35 grams |
|---|---|---|
| Tincture of citro-chloride of iron | 35 c.c. | |
| Compound spirit of orange | 1 c.c. | |
| Hot water | 60 c.c. | |
| Alcohol | 125 c.c. | |
| Syrup | 125 c.c. | |
| Sherry wine sufficient to make | 1,000 c.c. |
Rub the extract of beef with the hot water, and add, while stirring, the alcohol. Allow to stand 3 days or more, then filter and distill off the alcohol. Add to the residue 750 cubic centimeters of the wine, to which the compound spirit of orange has been previously added. Finally add the tincture of citro-chloride of iron, syrup, and enough wine to make 1,000 cubic centimeters. Filter if necessary.
II.—For Poultry and Stock.—A good formula for wine of beef and iron is as follows:
| Beef extract | 256 grains |
| Tincture of iron citro-chloride | 256 minims |
| Hot water | 1 fluidounce |
| Sherry wine enough to make | 1 pint |
Pour the hot water in the beef extract and triturate until a smooth mixture is made. To this add, gradually and under constant stirring, 12 ounces of the wine. Add now, under same conditions, the iron, stir in well, and finally add the remainder of the wine.
Cinchona.
II.—Yvon recommends the following formula:
| Red cinchona, coarse powder | 5 parts |
| Alcohol, 60 per cent | 10 parts |
| Diluted hydrochloric acid | 1 part |
| Bordeaux wine | 100 parts |