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BOARD QUESTIONS ANSWERED

AN INDIANA EXAMINATION. (Continued from the April BULLETIN.) 10. Explain the difference between liniment and lotion.

Liniments are very thin ointments for external application intended to be applied with friction to the skin. They are solutions of various substances in oily liquids or in alcoholic liquids containing fatty oils.

Lotions are solutions or mixtures of medicinal agents intended for external application, usually consisting of some soluble, astringent salt dissolved in water, with perhaps some glycerin or alcohol added.

11. Explain the difference between the physiologic and therapeutic action of medicine.

The physiologic action of medicine is the effect produced by the administration of medicine to a healthy person, while the therapeutic action is the effect produced by the administration of the same medicine to a sick person. A knowledge of the physiologic action of a drug is the basic reason for its administration when it is desired to produce a therapeutic action that will alleviate or cure a pathological condition. To produce the physiological action in a healthy person the dose of the drug required is usually much larger than is the one needed to produce the therapeutic action in a person who is ill.

12. What is the source of aloes?

Aloes is the inspissated juice of the leaves of Aloe vera (Linné) Webb, Aloe Chinensis Baker, Aloe Perryi Baker, or other species of Aloe (Fam. Liliacea).

13. How is the active principle of aloes prepared?

Aloin may be prepared as follows: One part of aloes is dissolved in 10 parts of boiling water acidulated with hydrochloric acid, and allowed to cool. The liquid is then decanted from resinous matter, evaporated to about 2 parts, and set aside two weeks for crystals to form; the liquid portion is poured off, the crystals pressed and the adherent resinous matter separated by shaking with acetic ether, which dissolves the resin.

14. What is a diaphoretic?

A diaphoretic is a remedy which increases the action of the skin and promotes the secretion of perspiration.

15. Name two diaphoretics, giving approximate maximum dose of each.

Camphor; approximate maximum dose, 5 grains.

Potassium acetate; approximate maximum dose, 60 grains.

16. What forms of sulphur are official? Sublimed sulphur, washed sulphur, and precipitated sulphur.

17. What is an alterative?

An alterative is a remedy which changes (alters) the course of morbid conditions in some way not yet understood, perhaps by promoting metabolism.

18. Name five alteratives.

Arsenic, sulphur, mercury, iodine, and phosphorus.

19. How is creosote obtained?

Creosote (a mixture of phenols and phenol derivatives, chiefly guaiacol and creosol) is obtained during the distillation of wood-tar, preferably of that derived from the beech.

20. What is the chief therapeutic use of creosote?

Creosote is used extensively in the treatment of pulmonary tuberculosis.

21. Give official names of croton oil, castor oil, cod-liver oil, oil of birch, and oil of wintergreen.

The official Latin names are: oleum tiglii, oleum ricini, oleum morrhuæ, oleum betulæ, and oleum gaultheriæ.

22. (a) What is the source of nux vomica? (b) What is its most potent alkaloid?

(a) Nux vomica is the dried, ripe seed of Strychnos Nux-vomica Linné (Fam. Loganiaceæ).

(b) Strychnine is its most potent alkaloid. 23. Name two non-metallic inorganic antiseptics.

Chlorine and hydrogen peroxide.

24. Name four acids of vegetable origin recognized by the Pharmacopœia or National Formulary.

Acetic, camphoric, citric, and tartaric acids. 25. Name four medicinal substances which have very low melting points.

Cocoanut oil, salol, camphor, and phenol. 26. What is the source of adeps lanæ hydrosus?

The purified fat of the wool of sheep (Ovis aries Linné).

27. Under what conditions is the use of hydrous wool-fat indicated?

When it is desired to use as an ointment base

a substance that does not easily become rancid, that resists saponification, that will take up a considerable amount of water or water-soluble substance, that will pass through the integument readily and carry with it any medicament with which it is charged. It is a perfectly neutral base, and therefore not liable to decompose any ordinary substance. It is particularly useful in chronic skin diseases where there is infiltration, and where a penetrative action is desired for medicaments locally applied.

28. Define the following terms and give an example of each: hemostatic, narcotic, vermifuge, diuretic, and hypnotic.

A hemostatic is an agent which arrests bleeding when administered internally. Adrenalin is a hemostatic.

A narcotic is an agent which lessens the relationship of the individual to the external world. Opium is a narcotic.

A vermifuge is an agent which expels worms inhabiting the intestinal canal. Oil of chenopodium is a vermifuge.

A diuretic is an agent which promotes the secretion of urine. Potassium acetate is a diuretic.

A hypnotic is an agent which produces sleep. Potassium bromide is a hypnotic.

METROLOGY, POSOLOGY, AND TOXICOLOGY.

1. Give a brief history of the origin of the metric, avoirdupois and apothecaries' systems of weights.

The metric system is supposed to have originated in the fertile mind of the French statesman, Prince de Talleyrand, toward the close of the eighteenth century. It was enforced in France by law in December, 1799. As a basis, the authors of the metric system adopted a quadrant (one-fourth) of the earth's circumference, and dividing this into ten million parts they obtained a certain measure of length, which they named meter, and adopted as a standard for all units of measurement.

Avoirdupois weight, as its name would seem to indicate, is probably of French origin (avoir du poids, to have weight), and was no doubt introduced into Great Britain during the reign of the Norman dynasty; it first appeared in the English statute-books in 1335. In 1824 the value of the avoirdupois pound was defined by law in England to be 7000/5760 of the old standard troy pound.

from troy weight, which latter was introduced into Great Britain by merchants from Lombardy, toward the close of the thirteenth century. As far back as 1266 a statute was enacted in England which provided that an English silver penny, called a sterling, round and without clipping, should equal in weight 32 wheat grains, well dried and taken from the center of the ear, and that of such pence 20 should make one ounce, and 12 ounces one pound. About 1497 the weight of the silver penny, however, was changed to the equivalent of 24 wheat grains. These statutes clearly indicate the origin of the pennyweight and the troy system, from which the apothecaries' weight was subsequently derived.

2. (a) What doses should be remembered of a poisonous drug? (b) What dose of a drug does the Pharmacopoeia give? Why?

(a) The minimum, approximate average,

and maximum doses.

(b) The approximate average dose because owing to the age, sex, temperament, drug habits and idiosyncrasies of individuals, rendering them more than usually susceptible or insusceptible to the action of certain remedies, it is not feasible to state authoritative minimum or maximum doses.

3. Name five alkaloids, giving source and average dose of each, that you consider 2 grain an overdose.

Aconitine is obtained from Aconitum Napellus.

Atropine is obtained from Atropa Belladonna and some allied plants.

Strychnine is the principal alkaloid of nux vomica. It is also obtainable from other plants of the Loganiaceæ.

Colchicine is obtained from colchicum. Veratrine is a mixture of alkaloids obtained from the seed of Asagroea officinalis.

4. Name and give the average dose of five U. S. P. tinctures of which you consider two teaspoonfuls an overdose.

Tincture of aconite, 10 minims; tincture of belladonna leaves, 8 minims; tincture of cantharides, 5 minims; tincture of digitalis, 15 minims; tincture of iodine, 11⁄2 minims.

5. Name and give the average dose of five mineral acids.

Diluted hydriodic acid, 8 minims; diluted hydrochloric acid, 15 minims; diluted nitric acid, 30 minims; nitrohydrochloric acid, 3 minims; diluted sulphuric acid, 30 minims. (To be continued.)

Apothecaries' weight was probably derived

LETTERS

A STOCK-REDUCING SCHEME.

To the Editors:

On February 15 I sent out to every name on my mailing-list a card bearing the following phraseology:

This is the Coupon that is good for

One Dollar and Fifty Cents

AT THE

PEOPLE'S DRUG STORE,

as explained in the

Enclosed Circular

Anton J. Sievers, Proprietor

In explanation I might say that our town is small and that I carry a number of lines quite outside and apart from those generally carried in a drug store.

The discount offered was heavy, the statement on the circular which accompanied the coupon being to the effect that when a customer bought nine dollars' worth, he might then claim his free goods. The nine dollars' worth had to be bought within thirty days, though. The back of the coupon was ruled for a record of purchases.

The scheme worked well. It reduced my stock and it secured for me a number of new customers. ANTON J. SIEVERS.

Illif, Colorado.

THE IMPORTANCE OF MAKING WANTBOOK ENTRIES.

To the Editors:

We are located on a branch of the Rock Island and Northwestern Railroad, fifty miles from a wholesale house, and it takes from three to six days to get in our freight shipments. This often makes it possible for us to be out of some article for several days at a time.

The importance of the want-book has made an indelible impression upon my mind, so much. so that I have made it a rule to enter an item, when a sale takes the last article, just as regularly as I would enter a charge sale on the daybook.

If the stock of a rapid seller is low, I do not

wait until the last of the article is sold before entering the item on the order sheet, but jot it down early.

I recommend going over the stock carefully about once a week and making a memo of the articles that are getting low, using careful judgment as to which are best sellers and which are slow to move. overbuying may hinge here, so care must be The possibility of taken not to anticipate, too far in advance, the need for certain articles. It is much better to order every week or two, and not in such large quantities, than to order once a month, for there will always occur several "shorts" in the course of month that it would not be advisable to hold off on thirty days before reordering.

In fact, there are many instances when it will prove profitable to make a special order and pay express charges rather than be out of articles, especially staple sellers. This, of course, emphasizes the importance of closely watching the stock and the want-book. Unnecessary express charges eat heavily into the profits, but, at the same time, it is risky business to send a customer to a competitor for even a small purchase. He might be induced to keep up his patronage there. Audubon, Iowa.

DAISY A. FRICK.

THE LONG HOURS MADE SHORTER. To the Editors:

On the morning the BULLETIN arrives at the store my clerk has it looked through by the time I get down, and always tells me about something good that he has found in it. Later, we both read it from cover to cover, obtaining from it a great many usable ideas and serviceable helps.

It strikes me that an original "small-boy" experience which happened in our store the other day might prove of interest to BULLETIN readers. Here it is:

Two lads, regular boys, each of them about 12 years old, came in to purchase some stamps. Their hands were in the usual condition of those of small boys in marble time. They compared grimy fists for a minute or two, and then one little fellow said to the other, "Aw, let the drug-store guy lick 'em!"

And so the long hours are made shorter.
Fort Dodge, Iowa.
GEO. M. KEARBY,
Mgr. Red Cross Drug Store.

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EVEN THE MINISTERS LIKE US! To the Editors:

While I am not now directly connected with the drug trade, yet I am greatly interested in the BULLETIN. While making my quarterly rounds among the churches in my district I never fail to slip into my suit-case a copy of the BULLETIN and the Literary Digest, to which I have been a subscriber from the very first number, while a student in the Gammon Theological Seminary in Atlanta, Ga., in 1891.

I cannot see how any individual connected with the drug trade, directly or indirectly, can be abreast with the times who does not read a good magazine such as the BULLETIN OF PHARMACY. REV. VALCOUR CHAPMAN.

New Orleans, La.

I am so appreciative of the value of your drug journal that I have every copy I have ever received bound together by the year, and often delve into back numbers for suggestions and formulas of value. C. FRED CORPRON.

Seattle, Wash.

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THE SODA FOUNTAIN.

RIGHT WAY TO FREEZE ICE CREAM.

Even though hundreds are using brine freezers of modern type, yet there are occasions when ice-cream demand may slacken so that it does not pay to operate the ten-gallon or larger-capacity machine. Then, as well as on other occasions, the so-called hand or power freezers come quite handy and can be more economically operated, says the Soda Fountain. Most dealers work up the home as well as the outside towns for orders, and the growing tendency is for the use of the brine freezers, but always at the same time retaining or buying along with the larger system the hand or power machine for emergencies where extra orders come in after the day's requisites have been filled, and where it would be impossible to produce less quantity with the machine than ten gallons. As these hand machines will always have their place in a store or a factory, it follows that a better knowledge should prevail to get the most out of such a machine in the handling of the machine and material. For much better operation the following should serve as a guide.

Some freezers, of course, are handled a little differently than others, depending upon make, capacity, and special construction. Before starting in to make a batch of ice cream, the freezer can, lid, and dasher should be scalded. These should always be sweet and clean.

There are a great many ways of making ice cream and frozen delicacies. In fact, few ice-cream makers use exactly the same formula. However, there is nothing complicated or difficult about handling the cream or ingredients, and whatever recipe is used should be followed closely.

When ready to do the freezing, put the mixture into the can, adjust the mechanism, dasher, lid, etc., so everything will work perfectly. Even a novice will have no trouble in doing the freezing. Full operating directions usually accompany each freezer, or by following the operation a number of times with the icecream can empty, any confectioner will readily understand how to handle the freezer.

Usually, three parts of ice are used to one part of salt as packing around the freezer can in the tuba layer of ice being put in, then a layer of salt, until the tub is full. Rock salt or coarse barrel salt is used.

Now turn the crank slowly until the cream or mixture becomes chilled, then increase the speed of turning, and finally turn the crank as rapidly as possible until the mixture is well frozen, or of desired consistency. Rapid turning at the end increases the yield, hence a power freezer will usually yield a little better than a crank or hand freezer.

Some makers of ice cream thoroughly mix the crushed ice with salt in a box before packing around the freezer can, the ice being crushed very fine, or as it would be by an ice-breaker or crusher. By mixing in this way, the salt begins to act immediately on the ice, and the temperature of the salted ice is much colder by the time the crank-turning begins than when the ice and salt are packed around the can in layers.

After the cream is frozen, remove the dasher, and place a cork or stopper in the lid. The ice and salt should now be stamped down tight around the can, and more ice and salt added, until the top of can is covered. Cover the tub with a bag, rug. piece of carpet, or similar covering.

Ice cream is said to taste better when allowed to stand a while before using, say an hour or two.

The tub should be repacked a couple of times during the day, or while cream remains in the can

Quickness in freezing, aided by good internal mechanism in the can, gives a smooth, even surface to the cream, without lumps.

With the can revolving in one direction in the tub, while the beaters, dashers, etc., move in another direction in the can, good freezing is easy of accomplishment, for, after all, it is the freezer that does the work, with a few moments' turning of the crank.

SELECTED FORMULAS FOR SUMMER LEADERS.

PINEAPPLE SNOW.

Dissolve one-half ounce of French granulated gelatin in a quart of water. Do this in a double boiler to prevent its scorching on the bottom, and set aside to cool. Squeeze the juice of ten lemons into a gallon of cold water. Add one-half pound of granulated sugar. Add the gelatin solution and mix well. Then strain off the whites of three eggs and beat to a froth. Stir the eggs thoroughly into the rest of the preparation and freeze in a five-gallon ice-cream freezer until almost hard. Then open freezer and add one quart of good crushed pineapple and freeze solid. It should be whipped up and frozen fast at first so as to make it light and frothy. It is delicious and very cooling.

APPLE CRANBERRY FRAPPE.

To each quart of cranberries allow one quart of unsweetened apple sauce, three pounds of sugar, one and one-half quarts of water, the juice of two lemons and one orange, the grated rind of one lemon and one orange, and two tablespoonfuls of powdered gelatin, and one cup of boiling water. Cook the cranberries in the water until soft. Add the apple sauce. Run through a sieve. Add the fruit juice, grated rind, and the sugar. Soak the gelatin in a little cold water, then dissolve in the boiling water. Add to the fruit mixture. Pack in ice and salt and let stand four hours.

HER MAJESTY'S SURPRISE.

Add to 1 pint of marshmallow cream, 8 ounces each of vanilla syrup and chocolate syrup. Take 4 pound of hazel nuts, blanch them in hot water, chop fine and add to the mixture. Then add 1 quart of fresh strawberries, previously prepared with sugar as is done in serving strawberry sundaes. Serve sufficient of the mixture over vanilla cream and top with whipped cream and a cherry.

WHITE MOUNTAIN.

Orange syrup, 2 ounces; cream, 3 ounces; white of one egg; shaved ice, 1⁄2 glassful. Shake well, strain into a 12ounce glass and fill with carbonated water, fine stream.

CHOCOLATE NUT FREEZE.

Into a sundae glass place 1⁄2 ounce of chocolate syrup, ounce of sweet cream, one teaspoonful of vanilla ice cream, and two teaspoonfuls of nut meats mixed well. Add one 20to-the-quart scoopful of vanilla ice cream, cover with whipped cream, and place a whole maraschino cherry on top.

BANANA BEST.

At one end of a split banana put a No. 20 mound of vanilla ice cream, and at the other a No. 20 mound of strawberry ice cream. Over each mound of ice cream pour some cherry syrup and top with a cherry. Sprinkle with chopped walnut meats and put a small ladle of whipped cream between the mounds of ice cream, and top with a green and a red cherry.

BANANA NEAPOLITAN.

Place on a split banana four No. 20 cones of ice cream, using strawberry, chocolate, vanilla and orange or other water ice, so placing the cones of ice cream as to make the colors contrast agreeably. The cream may then, if desired, be spread into one mass; but if you do this, you must be very careful to have it look neat. Decorate with a cherry.

SWEET CLOVER SYRUP.

To 24 ounces of simple syrup add 8 ounces of tea syrup, 4 ounces of maple syrup, one-half ounce of solution of acid phosphate, and color a delicate green, using pure food coloring. Serve in an 8-ounce glass in the same manner as any phosphate.

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