Dividing 10 pounds by 1.912 gives 5.23 pints as the volume of ten pounds of the acid. Therefore, a bottle of a size sufficient to hold 5.23 pints should be used. However, as a bottle of that size is not found ordinarily in the average drug store, the acid would probably have to be dispensed in a gallon bottle.

18. Give the equivalents in our measure of (a) two meters, (b) ten liters, (c) 18 hectograms.

(a) 2 yards, 634 inches.

(b) 2 gallons, 5 pints, 2 fluidounces and 1 drachm.

(c) 3 pounds, 15 avoirdupois ounces and 216 grains.

19. A twelve-ounce prescription calls for 2 grains of arsenic trioxide. What should be the dose (in both metric and apothecaries' system) for a child ten years old?

Using Young's rule for doses (age, divided by age plus 12) the dose of arsenic trioxide for a ten-year-old child is 10/22 of 1/30 (the average adult dose), or 1/66 grain. As there are 2 grains of arsenic trioxide in the prescription, the whole must be divided into 132 doses (2x66). 1/132 of 12 fluidounces is about 44 minims, which should be the dose for a ten-year-old child.

The metric equivalent of 44 minims is 2.7108 Cc. (1 minim equivalent to 0.06161 Cc.). 20. Give the equivalents in avoirdupois and apothecaries' weights of 910 grammes. 15.432 grains.

1 gramme is equal to

910 grammes are equal to 14043.12 grains.

In avoirdupois weight (1 ounce equal to 4371⁄2 grains) the equivalent of 910 grammes is 2 pounds, 43.12 grains.

In apothecaries' weight (1 ounce equal to 480 grains) the equivalent of 910 grammes is 29 ounces, 123.12 grains.

21. What antidote would you employ in case of belladonna poisoning?

Tannin should be given to form the tannate which is comparatively insoluble. An emetic, as apomorphine, should then be given or the stomach pump employed. Borax in milk solutions should also be given to precipitate any remaining alkaloid.

22. (a) Give the U. S. P. antidote for arsenic. (b) State how you would prepare and administer this antidote.

ide.

(a) Ferric hydroxide with magnesium ox

(b) Directions for preparing are: Mix 40 Cc. of solution of ferric sulphate with 125 Cc. of water, and keep the liquid in a large, wellstoppered bottle. Rub 10 grammes of magnesium oxide with cold water to a smooth and thin mixture, transfer this to a bottle capable of holding about 1000 Cc., and fill it with water to about three-fourths of its capacity. When the preparation is wanted for use shake the magnesium mixture to a homogeneous, thin magma, add it gradually to the diluted solution of ferric sulphate, and shake them together until a uniform, smooth mixture results.

As an arsenical antidote 4 fluidounces is the average dose.

23. If the dose of a drug is 1/100 of a grain, how much would you use in a fourounce prescription for a child eight years old?

By Young's rule the dose for an eight-yearold child is 8/20 of 1/100, or 1/250 grain. If the four-ounce prescription is to be given at one dose, it should contain 1/250 grain of the drug. If the prescription is to be given in teaspoonful doses it should contain 32/250 grain, as there are 32 teaspoonful doses in 4 fluid

ounces.

24. Name and give the emetic and average doses of five drugs.

Ipecac as an emetic, 15 grains; as an expectorant, 1 grain.

Apomorphine hydrochloride as an emetic, 1/10 grain; as an expectorant, 1/30 grain.

Antimony and potassium tartrate as an emetic, 1⁄2 grain; as an expectorant, 1/10 grain. Copper sulphate as an emetic, 4 grains; as an astringent, 1/5 grain.

Alum as an emetic, 60 grains; as an astringent, 712 grains.

25. Give the average dose and also the largest dose you would be willing to dispense, of the following: scopolamine hydrobromide, phosphorus, colchicine, santonin, chrysarobin.

Scopolamine hydrobromide, average dose 1/128 grain; largest, 1/80 grain.

Phosphorus, average dose 1/128 grain; largest, 1/80 grain.

Colchicine, average dose 1/128 grain; largest, 1/100 grain.

Santonin, average dose 1 grain; largest, 4 grains.

Chrysarobin (rarely used internally), average dose 1⁄2 grain; largest, 1 grain.

LETTERS

VARIETY IS THE SPICE OF LIFE.

To the Editors:

While the memory lingers, I wish to "embalm" a record of what happened in our small drug shop during a brief period of 15 minutes last night. Let us go at it somewhat in this order:

At 6:01 P.M.

Enters Kosher Delicatessan Man from across the way, his hand bleeding from contact with Schweitzer kasen slicer. K. D. M., appealing for instant help lest he bleed to death, rushes behind the prescription counter, followed by a clerk who starts "first aid." Then, at 6:02

Enters Lady with two boys and three suitcases, one of the boys howling dismally. Lady tells drug man that her vocalizing hopeful has something in one of his eyes—and will the druggist please remove it instantly, as she wants to catch the 7 o'clock New York boat? Surely the drug man will; of course! A quick glance at the clock-6:06. And then

Big commotion back of the prescription counter. Kosher man has fainted. Six-nine, three minutes later

Enters Italian lady whose hand has been chewed by her English bulldog. Caustic applied 'midst groany sounds. At 6:12

Enters English sailor, who selects a toothbrush and tenders an Italian coin in payment. Refusal to accept the coin elicits the information that he had just exchanged a golden sovereign for ten silver liras. He has no other funds, and goes out to hunt up a moneychanger. At 6:14

"Blow in"-yes, that's it-"blow in" four little Jewish girls with one pill-box. The box is passed over with the cheerful information that we've "made a mistake."

"Mamma, she says you should give her the black pills," the little Jewess explains.

The pills in the box are a tawny yellow, and we explain patiently that it's all a matter of coating.

"Yes," reiterates the little Jewess, "but mamma says you should send her the black pills."

The original prescription calls for asafetida pills, 5 grains. A clerk refilled the prescription, so we get in consultation with him. He

DEMONSTRATING THAT PRICE TAGS PAY. To the Editors:

To satisfy myself as to the comparative values of a window display of unmarked goods versus one that had the prices clearly indicated I ran, in two consecutive weeks, a straw-hau cleaner display using both methods.

The first exhibit I made was quite attractive in appearance, but no price card telling the cost of the cleaner accompanied it. I ran this display for a solid week and found it to be a fail ure, in so far, at least, as creating sales went.

The following week I altered the display somewhat and included with it a neat sign printed on a piece of white cardboard which measured 22 by 28 inches. The sign read:

Your Old Straw Hat Made to Look Like New. Use W -Straw Hat Cleaner. It Does The Work. 10 cents per package.

The result obtained, when compared with that of the previous week, was almost amazing. I had kept tab on the sales record for the two weeks, and the records showed that while the signless window had disposed of only $1.00 worth of the cleaner, the one having a sign in it sold over $9.00 worth.

I have concluded that in order to make a

display work to the utmost, it should always be accompanied by price tags. If the display is a "solid" one a single big placard should be used; if it consists of a variety of articles each individual item should be marked.

Milwaukee, Wis.

H. F. ZIMMERMANN.

THAT QUININE AND ASPIRIN INCOMPATIBILITY.

To the Editors:

I have read in several pharmaceutical journals, the BULLETIN among the number, that quinine sulphate and aspirin are incompatible, and, in fact, poisonous.

I can't, however, reconcile the incompatibility with my experience in combining the two drugs. I have filled dozens of prescriptions for the mixture and have never yet heard of any untoward effects resulting. Indeed, I have gone further-I have taken the combination myself, with beneficial results.

I am filling a prescription nearly every day now, which calls for a mixture of aspirin and quinine in solution. It is the doctor's standby for whatever he gives it.

So, in practice at least, I can't agree with the statement that the combination of the two drugs is incompatible. J. F. SMITH.

Bishopville, S. C.

[NOTE BY THE EDITORS.-Mr. Smith has been quite fortunate in his dispensing of aspirin with quinine, for there have been reported several well-authenticated cases in which the combination has been taken with unfortunate results.]

THEY READ LIKE WAR ORDERS. To the Editors:

While employed at Veteran, Alberta, I had occasion to fill two prescriptions, and I believe BULLETIN readers will agree with me when I say that they were-to use a slang expression -"some" orders.

A rancher who had 200 head of sick cattle called in a veterinary surgeon to prescribe for them. The doctor wrote two prescriptions: one for 50 pounds of fluidextract of gentian, 50 pounds of fluidextract of ginger, and 10 pounds of tincture of capsicum; the other for 25 gallons of wood alcohol, 5 pounds of iodine crystals, and 15 pounds of sulphuric ether.

Needless to say, I was unable to fill the prescriptions until I received a considerable part of the ingredients from the manufacturers. Lethbridge, Alberta. J. E. MCNEIL.

The excellence of your journal would force me to forego any other subscription rather than yours. J. S. SEGURA.

New Iberia, La.

The best journal that we get.

Langdon, N. D.

C. A. SPELLMAN.

THE SODA FOUNTAIN.

MAKING FANCY ICE CREAMS.

At the 1916 meeting of the Oklahoma Association of Ice Cream Manufacturers, according to a report published in the International Confectioner, F. A. Beeler had the following to say concerning the manufacture of fancy ice cream :

"It requires the best ingredients to make a highclass product and a standard ice cream, one which is delicious and wholesome and pleasing to sight, taste, smell and touch, and at the same time possessing the maximum of food value. This is truly a scientific process and one which requires constant care and the exercise of great skill.

"The art of freezing and hardening is the most difficult to acquire and is only exceeded in importance by that of positive and correct modern sanitation.

"Our theory is that a single mix should supply the fundamental or primary foundation of the plain and all fancy ice-cream products, and that mix should be well balanced with choice ingredients and properly stabilized. This primary product, standard vanilla ice cream, should be smooth and velvety, and the various ingredients thoroughly emulsified and evenly distributed when the cream is frozen in the machine.

“After freezing in the machine and discharging the cream is in a soft and mushy condition. Then is a most excellent and successful time to change or convert it from plain standard vanilla to any of the popular stock flavors of fancy catering ice creams. To convert it into strawberry you can mix into it preserved or jammed or sugared fresh or canned strawberry fruit, adding, if so desired, sufficient harmless red color to produce the shade or tint to please your customer. No artificial strawberry flavor should be used. First-class strawberry jam is made by mashing together one heaped gallon of stemmed, ripe, fresh, clean berries, with nearly two gallons of white cane sugar and then bringing and holding to a boil for six minutes.

"A chocolate ice cream is made in a manner similar to that of strawberry, by mixing with the desired quantity of soft vanilla ice cream, when it comes from the freezer, a sufficient amount of syrup, made by melting two pounds of bitter chocolate or cocoa and two pounds of white cane sugar and one pint of water, then adding the proper amount of caramel or brown color to produce the desired shade or tint required.

"These or similar methods are used in making all fancy ice creams from fresh frozen vanilla ice cream, simply by mixing with it immediately after it comes from the freezer the syruped fruits or nuts, flavors and colors desired, and immediately thereafter packing and hard-freezing.

"For fancy figure molding, fill the pewter molds with hardened ice cream, using a common putty knife to force the ice cream into the matting and irregular shape of the mold. Force the sides of the mold together and let stand, then open and remove the molded figure and place in the hardening room or cabinet. With a single mold the product is unlimited.

THE LAYER PARFAIT.

The parfait, in its original form, consisted of ice cream mixed with whipped cream, the latter being worked up with the ice cream by means of a mixing spoon. The parfait has grown, however, like other confections, has been elaborated in many ways, and has assumed a great many varied forms. The latest of these is the layer parfait, which has recently become very popular, says a writer in the National Druggist.

The layer parfait is quite a confection in its way. It has ice cream for a base; nothing is more popular than ice cream, and thus the reputation of the parfait rests upon a firm foundation. The layer parfait also affords an opportunity of introducing many ingredients not commonly used at the soda fountain, and this makes it a winner with that large class which is always looking for something just a little different. The layer parfait may be simple or it may be served in a very

elaborate form; in other words, it may be adapted to suit all tastes. It has so many good points that it is well worthy of any dispenser's consideration.

The layer parfait is sometimes dispensed in four, five, or even six layers, but the more layers the more work, and the more time consumed in dispensing. Three layers work very well; a layer of ice cream at the bottom of the glass, then a layer of the added ingredient, with a layer of ice cream to top off. Whipped cream is often added, and no doubt improves the confection, but whipped cream is one of those things which may be omitted without doing any material damage. It is a mistake to have a drink too elaborate to serve quickly. If it is a good drink and in demand you cannot serve it quickly enough to fill the demand. We offer herewith a number of formulas.

A tall, narrow tumbler makes the best for serving, and a six-ounce glass is about the right size.

APRICOT PARFAIT.

A layer of ice cream, a layer of preserved apricots sliced into medium-sized pieces, and top off with a layer of ice cream. A little whipped cream adds to the compound.

BANANA PARFAIT.

A layer of ice cream, a layer of sliced bananas, a layer of ice cream to fill the glass. Pour a dash of banana syrup over all and top off with whipped cream, if desired. This affords a fresh fruit parfait whenever bananas are in season, which means practically all the time.

CAKE PARFAIT.

A layer of vanilla ice cream to fill one-third of glass, then a layer of any kind of cake desired to fill another third, then a layer of vanilla ice cream to fill the glass. Crumble the cake and place it in the glass lightly, but do not pack. A dash of strawberry syrup over all will add to the confection. Various kinds of ice cream may be used. Top with whipped cream if desired.

CHERRY PARFAIT.

A layer of vanilla ice cream to fill one-third of glass, then a layer of whole candied cherries to fill another third, then a layer of vanilla ice cream to fill glass. Pour a dash of the liquor which the cherries came in over the whole. The contrast between the bright red cherries and the vanilla ice cream makes a very handsome confection.

Top with a whole cherry.

CHOCOLATE DROP PARFAIT.

A layer of vanilla ice cream to fill one-third of glass, then a layer of chocolate drops to fill another third, then a layer of vanilla ice cream to fill glass. Something out of the ordinary and popular with young girls.

COCOANUT PARFAIT.

A layer of chocolate ice cream to fill one-third of glass, then a layer of cocoanut to fill another third, then a layer of chocolate ice cream to fill the glass. The contrast between the white cocoanut meat and the dark chocolate ice cream is striking.

This is an unusual combination and will prove a trade-winner. In five thinner layers it shows up in a still more striking fashion. Top with whipped cream.

WASHING LUNCHEONETTE DISHES. Every well-regulated luncheonette should have a properly organized system of washing dishes, and this should be adhered to strictly, says the Soda Fountain. First of all, dishes should be collected, thoroughly scraped, not with a knife, but with a rubber plate

scraper. This saves the decorations from becoming marred. Refuse should be put into a covered container and so disposed of at once before it dries onto the dishes or calls insects. Dishes having sticky or greasy foods such as egg or meat should be rinsed in warm water. This only takes a moment, and all those of a kind should be sorted together.

Clean, hot, soapy water should next be employed for washing the dishes. If a dish washer is used, the problem is a fairly simple one, as all particles of food are removed by rapidly revolving hot suds, but where

the dish cloth is employed constant supervision is neces

sary.

At least half a dozen should be provided and a clean one taken once or twice a day, the cloth being thoroughly washed and scalded several times. Those having been used during the day should be soaked over night in a small jar of soda solution, washed, boiled, and dried in the fresh air each morning. If these precautions are attended to, there will be no sour, slimy, greasy, half-rotten rags used about the food utensils. That disease is transmitted by carelessness of this kind can scarcely be doubted.

After dishes are washed in hot soapy water they should be thoroughly rinsed in clear water. Dishes not properly rinsed are sure to be rough to the touch and this is a testimony of carelessness.

Plenty of clean, freshly-ironed towels should be provided. These should be of three varieties and are best of different patterns, so that they may be easily distinguished. A checked linen glass toweling that will not leave lint, a plain bordered Russian crash for crockeryware, and a bordered dark linen for coarser dishes and cooking utensils will prove an economy, as each will be used for its respective purpose, and so be in good condition.

It is always the duty of somebody to see that any system is followed. Irresponsible or careless help may or may not realize the importance or necessity of this, and it should be the duty of the one in charge of the luncheonette service to see that dishes are washed and cared for so that fastidious people may eat from them with impunity.

Silver properly washed after each using requires much less cleaning. Careful dish washing is one of the threads that goes to make the cable of luncheonette

success.

INSTRUCTIONS TO DISPENSERS.

Dispensers at the soda fountains of George W. Loft, the well-known candy man, are furnished with little booklets containing directions for the conduct of the fountain. Some of these directions, according to the Voice-Salesman, are as follows:

"Dispensers must be in on time and ready for business when the store opens. You must not leave the fountain at any time without notifying the manager.

"The ideal dispenser must have clean hands and nails. The barber shop is on the visiting list of the ideal man and he keeps in close touch with it-unless of course he prefers to use a safety himself. A dispenser who needs a shave shocks the sensibilities of refined people, while a clean-shaven man is an attractive personality.

"Pleasant, quick, clean service attracts patronage. See that you apply yourself in this capacity.

"See that the fountain is iced early in the morning. If necessary, ice it at night before leaving. When it is once warm it takes an extra quantity of ice to re-cool it.

"See that your carbonator is working properly, or, if you use tanks, see that the carbonated water is sparkling and well charged with carbonic gas. Remember, the colder the water, the more gas it will absorb and the more snappy it will be.

"Counters must be kept clean and dry.