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Mandarin orange syrup.

1 ounce. Strawberry syrup

1 ounce. Grape juice

2 ounces. Solution acid phosphate.

.2 dashes. Place all in a 12-ounce glass, fill with carbonated water, coarse stream, and serve with two straws.


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Raspberry syrup

2 fluidounces.
Orange syrup

1/2 fluidounce.
One egg
Shaved or cracked ice.

about 2 ounces. Milk, enough to fill a 12-ounce glass. Shake well, strain, fill the glass with the fine stream of car. bonated water, and sprinkle on the foam a small amount of grated nutmeg.

Orange syrup

12 ounce.
Ginger syrup

12 ounce. Strawberry syrup

12 ounce. Grape syrup

1 ounce. Acid phosphate

drachm. Mint

.1 sprig. Cracked icc

..some. Soda water.

to make 12 ounces.


YEAR FOR ICE CREAM. A correspondent of one of the Philadelphia papers, according to Commerce and Finance, furnishes the following interesting facts in relation to the great American delicacy—ice cream :

"Many persons think that Dolly Madison invented ice cream, but Thyra Samter Winslow declares Dolly Madison was merely the first person to serve it in America. This was at a White House reception. The guests liked ice cream so well that they asked how it was made, and from this small beginning the ice-cream business has grown until, according to a creamery expert who has followed the development of the business in America, the American people last year consumed 250,000,000 gallons, which, figured at 80 cents a gallon, means a business of $200,000,000.

"The first ice cream was made by a London confectioner named Gunton, and from him others learned to make it, and it was introduced to America by Dolly Madison. But his methods of freezing were crude and uncertain. It remained for Nancy Johnson, the wife of an American naval officer, to invent the ice-cream freezer.

"To-day the ice-cream business has outgrown the small freezer. Vast quantities are frozen by special machinery. The industry has become so great that fortunes have been made out of it. And every year it increases.

“During the last ten years the consumption of ice cream in the United States doubled. In the northeastern States there has been a steady growth for many years. The southern and western States like ice cream, especially in the summer, but in the northeastern States it has become a winter as well as a summer dish, although of course much more is consumed in the summer.

"When ice cream became the national dish the manufacturers demanded better dairy products, and they have done much in the campaign for clean milk. The rise of the industry also created a large demand for flavorings, soda-fountain equipment, etc., and it introduced a new and profitable feature into the drug business. It is estimated that the average consumption in the United States is 60 dishes a year for each person."

Accepting the creamery expert's figures as correct it is possible to get a fair idea of the retailer's profit in ice cream. The expert puts ice cream at 80 cents a gallon. That presumably is the average price at which large manufacturers sell it. There are 24 good sized "plates” of ice cream to the gallon. That is 3 1-3 cents per plate. The people pay from 5 cents to 25 or 35 cents a dish for cream, according to its quality and the place where it is purchased. The average price probably is not less than 7 cents.

That would mean an expenditure in America of more than $400,000,000 a year for ice cream.


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Boil three-quarters of a pound of sugar and a

quart of water until they have formed a syrup. Add a tumblerful of currant jelly and one cupful of ice water. When cool, add two cupfuls of strained orange juice, one and one-half cups of lemon juice, four bottles of ginger ale, and two-thirds of a cupful of cherry juice. Freeze until the mixture has the consistency of mush.

GOODY-GOODY SUNDAE. Vanilla ice cream, one measure (10 dips to a quart); over this pour maple syrup, one ounce. Sprinkle over it a tablespoonful of broken walnuts. Place a spoonful of whipped cream on top and place four maraschino cherries around the sides. Cut a banana in two, and use one-half split in four pieces and stand them on sides. Sprinkle with powdered red sugar. In serving use a dainty dish, spoon, napkin, and glass of ice water.

CHECKERBERRY FLIP. Checkerberry syrup,

1 ounce;

egg; solution of acid phosphate, 3 dashes. Beat well together in

a hot soda mug and add hot water to fill; serve with nutmeg and cinnamon.

YANKEE SI'NDAE. Fill a No. 8 gem spoon, rounded full of vanilla ice cream, and place in a champagne glass. Cut a hole in the center with a spoon and fill with crushed strawberries. Dress with whole cherries and pineapple cubes. Serve a ladyfinger or two Nabisco wafers with the sundae.


Cinchona bark.

120 grains
Gentian root.

4 ounce, avoirdupois. Orange peel.

3 cunces, avoirdupois. Cochineal

.60 grains. Caraway seed.

..30 grains. Diluted alcohol

.sufficient. Quinine sulphate.

.8 grains. Oil of rose..

.1 drop. Simple syrup, U.S.P..enough to make 1 gallon. Mix the calisaya, gentian, orange peel, cochineal, and cara. way; reduce to coarse powder, and extract by percolation by means of diluted alcohol, so as to obtain 16 fuidounces of per. colate; to this add the remaining ingredients.

Red cinchona.

4 cunces, avoirdupois.

1 ounce, avoirdupois. Orange peel.

.1% cunces, avoirdupois.

.1 ounce, avoirdupois.

of each sufficient. Simple syrup, U.S.P. ....64 fluidounces. Mix the drugs, reduce to coarse powder, and extract by percolation so as to obtain 32 fluidouinces of percolate, using a menstruum consisting of 1 volume of water and 2 of alcohol. To this percolate should be added the syrup.

Prepare a syrup as follows:

Syrup of hypophosphite, U.S.P..4 Auidounces.
Vanilla syrup...

.28 fluidounces.
Tincture of citrochloride of iron.2 fluidounce.
Syrup of wild cherry, U.S.P.....8 fluidounces.
Orange syrup...

.8 fluidounces.
Black cherry syrup,

enough to make 32 fluidounces. In dispensing these medicated syrups as carbonated beverages, it is best to draw them "solid” (without foam).

I.ENOX FLIP Into a tal! 6-ounce stem glass one-fourth full of shaved ice put a 12-ounce each of creme de menthe syrup, lemon syrup and pineapple syrup; add a teaspoonful of lime juice and stir with a spoon.

Then fill the glass with carbonated water, fine stream, and serve witli a maraschino cherry.

KENTUCKY COLONEL. Orange syrup, 1 ounce; pineapple syrup, 1 ounce; vanilla syrup, 1/2 ounce;

claret syrup.

12 ounce;


4 ounces: white of one egg; 14 glassful cracked ice; shake, strain, fill with carbonated water, fine stream, and serve.

Strawberry syrup

.1% fluidounces.
Ginger syrup

.1 fluidounce. Lime juice

14 Auidounce. Egg

.one. Prepare and serve the same as any egg drink.

Roasted almonds

. av. 4 ounces.
Vanilla extract

72 fluidrachm. Soda syrup

.32 fluidounces. Powder the almonds coarsely; boil for a few minutes with about eight ounces of the syrup; then allow to cool, strain, and add the vanilla extract and the remainder of the syrup. Serve in twelve-ounce glasses, with or without ice cream.

CIOCOLATE BOUCHE. Chocolate syrup, 24, ounces; shaved ice, 12 glassful; milk, enough to fill a 12-ounce glass. Shake well, strain, and top with whipped cream.

FRUIT SALAD COLLEGE INN. Hawaiian pineapple, grated, crushed maraschino cherries, and green angelique, cut into small squares, of each equal parts; mix, and, if necessary, dilute with a mixture of equal parts of cherry and pineapple syrups. Serve this dressing over a cone of ice cream on a suitable dish and top with whipped cream and a maraschino cherry.

CREAMED PEANUT SUNDAE. On a small flat dish place a dipperful of vanilla ice cream, over which pour a ladleful of peanut butter, which has been mixed with simple syrup, and kept in a crushed fruit bowl. Idd a ladleful of chocolate syrup, which should be made rather heavy. Top with whipped cream and half an English walnut.

MELBA SUNDAE. Place in a suudae cup a cone of ice cream, put a few slices peach on top, pour a spoonful raspberry syrup over all. If your raspberry is right you will find it a best seller.

EIGHT-CENT ICE-CREAM SODAS. In the section of New Jersey known as North Hudson the majority of the confectioners have decided to sell ice-cream sodas and the dishes of ice cream hitherto sold at five cents for eight cents.

Curiously enough, the movement was initiated by a local newspaper, the Hudson Dispatch, when it commented editorially on the question of prices of commodities, and suggested that a good ice-cream soda could not be sold profitably for five cents, and that ten cents should be the price.

The paper also stated that rather than submit to icecream soda being reduced in quality to meet the increasing costs of materials, the public should be willing to pay the additional cost, or do without a soda which could not be of the proper standard Acting on this suggestion, the matter was compromised and the eightcent soda is the result.

Some of the confectioners advocated smaller-sized glasses at the five-cent rate, but it was pointed out that the average fountain pump is adapted to the twelve ounce glass, and that the only reduction would be in the amount of charged water dispensed, and the cost of this is the least item to be considered, while on the other hand, the soda would be too sweet, and would be entirely unpalatable. It could be seen by this argument that more would be lost than gained by cutting the size of the glass, for a good soda must have the proper proportions, and even if some trade strays on account of the advanced price, it would be compensated for, as the soda as now dispensed is unprofitable.

Though some trouble is anticipated in getting the thing started, it is hoped that it will work out all right in the end.-International Confectioner.


Seidlitz pouders, headache remedies, bicarbonate of soda and aromatic spirit of ammonia have long been popular sellers at the fountain. Such preparations, however, are sold only when called for, and the opportunity which exists to feature drinks possessing medicinal value has quite often been overlooked.

Among the preparations suited for exploitation in such a manner are the following, which have been taken from the Canadian Druggist:



"Scoville's Art of Compounding" gives a simple formula, devised by Professor Oldberg, for making percentage solutions by weight while measuring the water. Here is the formula: Let A represent the number of grains of solvent, and B the percentage strength of the solution to be made. Then

A x B

Information is given in this department under the following conditions only: (1) No queries are answered by mail; (2) queries must reach us before the 15th of the month to be answered in the BULLETin of the month following: (3) inquirers must in every instance be regular subscribers; and (4) names and addresses must be affixed to all communications.

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Removing Tattoo Marks and Making Aromatic

Castor Oil. F. B. K. asks: “Will you tell me how to remove tattoo marks and also how to make aromatic castor oil?”

Tattoo marks are said to be removed by the application of a paste of salicylic acid and glycerin. A compress is applied over the paste, and the whole secured with sticking plaster. After about eight days the paste is taken off, the dead skin removed, and the application of the paste repeated (as a rule, three times).

Applications of cotton wadding, soaked in chloroform, and kept in place by means of a bandage, have also been recommended.

Henley's Book of Formulas gives this method, also : Apply a highly concentrated tannin solution on the tattooed places and treat them with the tattooing needle as the tattooer does. Next vigorously rub the places with a lunar caustic stick and allow the silver nitrate to act for some time, until the tattooed portions have turned entirely black. Then take off by dabbing. At first a silver tannate forms on the upper lavers of the skin, which dyes the tattooing black; with slight symptoms of inflammation a scurf ensues, which comes off after fourteen to sixteen days, leaving behind a reddish scar. The latter assumes the natural color of the skin after some time. The process is said to have given good results.

Since these methods are borrowed from the literature, we are in no way responsible for any untoward results following their use.

Here is a formula which is said to mask effectively the disagrecable taste of castor oil:

Oil of cinnamon.

1.5 Gm.

..1 Gm. Cumarin

.0.1 Gm. Alcohol

..40 Cc. Castor oil, a sufficient quantity to make 1000 Cc. Dissolve the oil of cinnamon, saccharin, vanillin, and marin in the alcohol and add the castor oil and mix thoroughly.

A number of other formulas for this preparation can be found by consulting the annual indexes appearing in the December numbers of the BULLETIN.

The question of percentage solutions has been discussed in previous issues of the BULLETIN, as may be seen by consulting the annual indexes in the December numbers.


0.5 Gm.



Ice Cream Manufacture. C. D. C. asks: "Will you supply ine with formulas for making vanilla, chocolate, and fruit ice creams?"

Here is a formula for vanilla ice cream mended by a dispenser of twenty years' experience: Thin cream..

2 gallons, 1 to 2 quarts. Granulated sugar

4 pounds. Tincture of vanilla.

3 ounces. Powdered tragacanth

2 ounce. Rub the tragacanth with one-half pound of

then mix with the remainder of the sugar and dissolve the mixture in the cream. If desired, the tragacanth may be omitted, al. though its inclusion results in a smoother product. The vanilia should be added after the cream has begun to solidify. This formula produces about five gallons of finished product.

According to a leading ice-cream manufacturer a single mix should supply the primary foundation for all plain and fancy ice-cream products. After plain vanilla ice cream is frozen in the machine and discharged therefrom in a soft and mushy condition is the proper time to change the plain product to a chocolate or fruit flavor.

Directions for making chocolate, strawberry, and fancy flavored ice creams were printed in the June, 1916, BULLETIN, and you can obtain the information by referring to page 250 of that issue.

Percentage Solutions. F. B. K. writes: "Please publish a compact form of percentage solution table."

Percentage solutions are ordinarily made entirely by weight. They should invariably be made by this method, indeed, unless the dispenser has reason to believe that the physician has the weight-to-volume process in mind.


2. Treat with a solution of potassium cyanide 10 grains, iodine 5 grains, in one Auidounce of water.

3. Moisten with a solution of iodine or potassium iodide, and afterward wash with ammonia.

4. Treat with a strong solution of zinc sulphate, and then touch with a piece of metallic zinc, afterward washing

5. Treat with a solution of chlorinated lime (either Javelle water or Labarraque's solution).

Alizarine ink stains are said to be removed by treating with a solution of tartaric acid; the older the stain the more concentrated the solution.



Camphorated Phenol and Analgesic Ointment.

W. E. E. writes : - "Please publish formulas for camphorated phenol and analgesic ointment."

Camphor and crystalline phenol when triturated together form an oily-appearing liquid (camphorated phenol) which does not possess the caustic properties of phenol. Popular preparations of the combination, under various names, consist of mixtures of equal parts of camphor and phenol, or mixtures of three parts of the former with one part of the latter.

The Standard Formulary gives the name “phenolated camphor" to the following:

Camphor, in coarse powder.. . 10 ounces.
Crystallized phenol

.374 ounces.

./2 fluidounce. Triturate the ingredients together until an oily liquid is obtained, or mix them in a bottle and agitate freely until solution occurs.

The following formula for analgesic ointment is taken from a previous issue of the BULLETIN : Wool-fat

.9 drachms. Yellow wax

.3 drachms. Menthol

.3 drachms. Methyl salicylate

2 fluidrachms. Water

..3 fluidrachms. Melt the wax and wool-fat on a water-bath, add them thol and methyl salicylate, stir and cover, and when creamy mix in the water.

This preparation should be dispensed in collapsible tubes.

C. L. K. asks: “What composes the ignition part of matches—that is, the top surface or coloring over the head of the match ?"

The following is the composition of a match which may be lighted by friction upon any surface whatever, and which is said to possess the advantages of being free from danger and of emitting no unpleasant odor.

The mixture into which the splints are first dipped consists of chlorate of potash, 6 parts; sulphide of antimony, 2 parts; gum, 1/2 parts; powdered clay 1/2 parts. The inflammable compound consists of chlorate of potash, 2 to 3 parts; amorphous phosphorus, 6 parts; gum, 172 parts; aniline, 1/2 parts.

Directions for making safety matches (lighting only when struck on a specially-prepared surface) were published on page 256 of the BULLETIN for June.



Discolored Distilled Water. J. N. K. writes: “Every time I pass a quantity of distilled water through cotton-wool I notice a bluish coloration on the cotton. What causes the color? I think that because the boiler is not well-tinned, the dis

Chlorodyne Lozenges and Dried Milk. E. W. O. writes: “Kindly inform me how to prepare chlorodyne lozenges and dried milk.”

There are innumerable preparations on the market to which the name "chlorodyne" is applied. A popular chlorodyne lozenge or tablet is said to have the following composition : Morphine hydrochloride

1/6 grain. Extract of Indian cannabis.

. 1/4 grain. Nitroglycerin

1/300 grain. Extract of hyoscyamus.

.1/2 grain. Oleoresin of capsicum.

.1/20 grain. Oil of peppermint..

.1/10 minim. Dried milk is simply ordinary milk from which most of the water has been evaporated. Its manufacture. while not complicated, requires the use of expensive apparatus and the application of considerable experience, and for those reasons it is not advisable for the ordinary druggist to attempt its production.

It is not practicable for us to furnish formulas for the manufacture of preparations containing fresh blood. Such products will not keep for the length of time you desire.


Indelible Ink Stains.

L. C. C. asks: "What will take indelible ink stains out of cloth?”

Indelible inks usually have a silver salt as a base, and for that reason an agent that will remove silver nitrate stains is the proper one to use. We would suggest that you experiment with some of the following:

1. First soak the stained cloth in a solution of common salt, and afterwards wash with ammonia.

The President of Mississippi. The Mississippi Pharmaceutical Association elected Gus. C. Kendall, of Meridian, president this year. Mr. Kendall is also president of the Meridian Board of Trade.

tilled water contains traces of copper which combines with the sulphuric acid that is sometimes put into cotton to give it a 'cracking,' and so forms copper sulphate from which the bluish color comes. Do you think I am right, or is the coloration due to some other cause?"

It is possible that the color is due to copper from the condenser of the still, but it is very unlikely that it is copper sulphate, as any trace of acid in the cotton would be washed out by the water, and copper sulphate itself would be soluble in water and would not appear on the cotton. It is possible that the copper condenser became corroded and that the traces of copper carbonate or hydrate are being washed off by the water.

We would expect to get the same blue color from filtering the water through paper as through cotton.

Solidified Liniment. Y. Bros. Drug Co. writes: “Please supply us with a formula for a solidified liniment or ointment containing capsicum, croton oil, etc.” The following is taken from the literature: Oleoresin of capsicum..

.16 mils. Croton oil

8 mils. Powdered camphor

16 grammes. Oil of turpentine..

32 mils. Oil of cajuput..

16 mils. Oil of clove..

8 mils, Methyl salicylate

8 mils. Yellow wax

32 grammes. Yellow petrolatum

500 grammes. Liquefy the wax and petrolatum on a water-bath; dissolve the camphor and the oleoresin in the essential oils; mix everything together; strain through muslin and stir until congealed.

This preparation may be dispensed in collapsible tubes if desired.


Root-beer Extract,

Testing Oils. H. M. H. asks: "Will you please tell me of a simple test that will show whether or not the oils I use are pure and not substitutes or denatured? Could I use a hydrometer, and if so, what kind? Where can I obtain a chart showing the densities of the various oils?”

To supply one simple test that would determine the purity of all oils is hardly possible. However, by following the tests laid down in the United States Pharmacopæia, Ninth Revision, you will be able to satisfy yourself as to the genuineness of the oils with which you are working. A hydrometer would be of considerable assistance to you in ascertaining the specific gravities of the liquids and, as most oils have gravities of less than 1, a hydrometer for liquids lighter than water is the proper one to use.

4 ounces.

C. C. M. writes: "Please print a formula for rootbeer extract.”

The Scientific American Cyclopedia of Formulas gives the following: Sassafras

4 ounces.
Yellow dock

4 ounces.

4 ounces.
Wild cherry bark.

2 ounces. Coriander seed

2 ounces. Hops

.1 ounce. Reduce the drugs to a powder and percolate with a struum composed of 3 volumes of alcohol and 5 volumes of water until 48 fluidounces of liquid have passed.

Two fluidounces of this extract are sufficient to make one gallon of root-beer.

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Massage Cream. Y. Bros. Drug Co. writes: “Will you please publish a formula for a massage cream without casein, prepared of alum?"

We are rather at a loss to understand what is meant by a massage cream "without casein, prepared of alum.” In the manufacture of toilet creams alum is used for the purpose of precipitating casein from fresh skimmed milk. Commercial dried casein is not suitable for the preparation of toilet creams, as it imparts to the cream a disagreeable granular feeling.

Perhaps our querist desires a cream of the so-called "greaseless" type, which is ordinarily made from stearic acid. If such is the case, he may find a suitable formula on page 344 of the August issue of the BulLETIN. A formula for a massage cream having a greasy base also appears on the same page.

Sterlizing Novocaine. L. (. asks: "What is novocaine, chemically, and can solutions of it be sterilized without injury?”

Novocaine is para-aminobenzoyldiethylaminoethanol. Its chemical formula is C12H2O2N,HCI. Solutions of novocaine may be sterilized at 100° C. for one hour without decomposition. However, novocaine appears to change in some way in solution-a change that produces dangerous physiological effects; and for that reason solutions containing it should be freshly prepared.

To Get Rid of Fruit Stains. J. G. R. writes: "A customer of ours has a white grape stain on her white dress. The stain is lightbrown, and has not yielded to applications of oxalic acid or lemon juice and salt. Can you suggest a simple method for the removal of the stain?”

Try dipping the stained portion of the dress in Javelle water or solution of chlorinated soda, and immediately the stain disappears, wash the dress thoroughly in clear water.

The Blue Color in Bichloride Tablets. L. C. C. writes: "What is used to color bichloride tablets blue?"

In the recently issued U. S. P. IX., Poison Tablets of Corrosive Mercuric Chloride are listed as an official preparation, and the following directions are given : “The tablets are to be colored blue, preferably with sodium indigotindisulphonate." This coloring agent may be obtained from any of the larger wholesalers.

P.'s Drug Store.-We are not familiar with the composition of the proprietary salve you mention.

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